Coconut-Glazed Carrot Delights

Individual Carrot Cakes with Coconut Glaze

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 12 individual bundt cakes

Description:

These individual carrot cakes with coconut glaze, inspired by Toronto Chef Christine Cushing, are a delightful treat that captures moistness, richness, and just the right amount of spice. Perfect for any occasion, they can be baked into 12 charming individual bundt cakes or two 8-inch cakes, making them a versatile option for gatherings or personal indulgence.

Ingredients:

• 1 cup apple butter
• 4 eggs
• 2 tsp vanilla extract
• 1 1/2 cups granulated sugar
• 3 cups all-purpose flour
• 2 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1 1/2 tsp ground cinnamon
• 1 tsp pumpkin pie spice
• 1 cup chopped walnuts
• 1 cup unsweetened shredded coconut
• 2 cups grated carrots
• 1/2 cup coconut milk
• 1/2 cup mascarpone cheese
• Zest of 1 lime
• 1 tbsp freshly grated ginger
• 1/4 cup honey

Instructions:

1. Preheat Oven and Prepare Pans:
   Preheat your oven to 350°F (175°C). Grease your cake pans or bundt cake molds with oil to prevent sticking.

2. Prepare Wet and Dry Ingredients:
   In a food processor, combine the apple butter, eggs, vanilla extract, and granulated sugar. Blend until smooth.

3. Combine Dry Ingredients:
   In a large bowl, sift together the all-purpose flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.

4. Mix Wet and Dry Ingredients:
   Add the dry ingredients to the wet mixture in the food processor. Pulse several times until the batter is smooth and well combined.

5. Incorporate Nuts, Coconut, and Carrots:
   Transfer the batter from the food processor into the large bowl. Gently fold in the chopped walnuts, shredded coconut, and grated carrots until evenly distributed.

6. Bake the Cakes:
   Pour the batter into the prepared cake pans or bundt cake molds. Bake for 25 to 35 minutes, or until a cake tester inserted into the center comes out clean. Larger cakes may require a longer baking time.

7. Cooling:
   Remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. Then, transfer them to a wire rack to cool completely.

8. Prepare the Coconut Glaze:
   In a medium bowl, whisk together the coconut milk, mascarpone cheese, and honey until smooth and well combined.

9. Add Flavors:
   Stir in the lime zest and freshly grated ginger, ensuring they are fully incorporated into the glaze.

10. Glaze the Cooled Cakes:
    Once the cakes have cooled completely, drizzle the prepared coconut glaze over the top of each individual cake. Allow the glaze to set slightly before serving.

These individual carrot cakes with coconut glaze are a delightful blend of flavors and textures, perfect for serving at gatherings or enjoying as a special treat. With their moist interior, crunchy walnuts, and exotic coconut-lime glaze, they are sure to impress both family and friends. Enjoy the rich taste of these cakes that are easy to make and even easier to savor!