Emeril’s Classic Carrot Cake With Fresh Coconut Walnut Frosting
Description: Indulge in the delightful fusion of flavors with Emeril’s Classic Carrot Cake topped with Fresh Coconut Walnut Frosting. This recipe promises a moist and tender cake infused with the sweetness of carrots, the crunch of walnuts, and the tropical essence of coconut, all enveloped in a creamy frosting that’s simply irresistible.
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Total Time: 1 hour
Servings: 12
Nutritional Information (per serving):
- Calories: 869.8
- Fat Content: 49.7g
- Saturated Fat Content: 17.1g
- Cholesterol Content: 112.8mg
- Sodium Content: 374.2mg
- Carbohydrate Content: 103.1g
- Fiber Content: 3.8g
- Sugar Content: 81g
- Protein Content: 9.4g
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 | Butter |
| 2 | Butter |
| 1/2 | Sugar |
| 1 | Light brown sugar |
| 1 | All-purpose flour |
| 2 | Baking powder |
| 2 | Baking soda |
| 1 | Ground cinnamon |
| 1/2 | Salt |
| 1 | Eggs |
| 4 | Carrots |
| 3 | Walnuts |
| 1 | Pure vanilla extract |
| 1 | Walnuts |
| 8 | Coconut flakes |
| 2 | Powdered sugar |
Instructions:
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Preheat oven: Begin by preheating your oven to 350 degrees Fahrenheit.
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Prepare cake pans: Grease three round (9-inch) cake pans with 2 teaspoons of butter, ensuring even coverage.
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Mix butter and sugars: In the bowl of an electric mixer fitted with a paddle attachment, combine 1/2 cup of butter, oil, sugar, and brown sugar. Cream the mixture until smooth and well combined.
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Sift dry ingredients: In a separate small mixing bowl, sift together the all-purpose flour, baking powder, baking soda, and ground cinnamon.
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Incorporate eggs and flavorings: Add the eggs to the butter and sugar mixture, one at a time, mixing well after each addition. Then, mix in the grated carrots, ground walnuts, and pure vanilla extract until thoroughly combined.
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Prepare batter: Pour the prepared dry ingredients into the wet mixture, stirring until just combined and no lumps remain.
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Bake: Divide the batter evenly among the prepared cake pans, spreading it out into smooth, even layers. Place the pans in the preheated oven and bake for approximately 25 to 30 minutes, or until the center of the cakes springs back when lightly touched.
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Cool: Once baked, remove the cakes from the oven and allow them to cool in their pans for a few minutes before transferring them to a wire rack to cool completely.
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Make frosting: In the bowl of the electric mixer (cleaned after use), combine the cream cheese and the remaining 1/2 cup of butter. Mix until smooth and creamy.
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Add coconut and walnuts: Next, add the walnut pieces and coconut flakes to the cream cheese mixture, stirring until evenly distributed.
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Incorporate powdered sugar: Gradually add the powdered sugar, 1 cup at a time, mixing until the frosting reaches a smooth and spreadable consistency.
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Assemble the cake: Once the cakes are completely cooled, carefully slice each one in half horizontally to create a total of six layers.
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Layering: Place one cake layer on a serving plate and brush the top with a simple syrup if desired. Spread a generous layer of frosting over the cake, then repeat with the remaining layers, stacking them on top of each other and frosting between each layer.
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Frost the cake: Once all layers are stacked, use the remaining frosting to ice the entire cake, covering the top and sides evenly.
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Chill: For best results, refrigerate the assembled cake for at least 30 minutes before serving to allow the flavors to meld and the frosting to set.
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Serve and Enjoy: Slice and serve this decadent Emeril’s Classic Carrot Cake with Fresh Coconut Walnut Frosting to your delighted guests, and watch as they swoon over each moist, flavorful bite! 🥕🍰🥥
This exquisite dessert is perfect for any occasion, from casual gatherings to special celebrations, and is sure to become a cherished favorite among family and friends.
