EMERIL'S CLASSIC CARROT CAKE WITH FRESH COCONUT WALNUT FROSTING

Emeril's Classic Carrot Cake With Fresh Coconut Walnut Frosting image

Provided by Scandigirl

Categories Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 18

1 cup butter, room temperature, plus
2 teaspoons butter, room temperature
1/2 cup vegetable oil
1 cup sugar
1 cup light brown sugar
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 pinch salt
4 eggs
3 cups shredded carrots
1 cup ground toasted walnuts
1 teaspoon pure vanilla extract
8 ounces chopped toasted walnuts
2 cups coconut flakes
4 cups powdered sugar
1 cup simple syrup

Steps:

Preheat oven to 350 degrees.
Grease 3 round (9 inch) cake pans with 2 teaspoons.
of the butter.
In the bowl of an elctric mixer, fitted with a paddle, combine the 1/2 cup of the butter, oil, sugar and brown sugar.
Cream the mixture until smooth.
Sift the flour, baking powder, baking soda and salt into a small mixing bowl.
Add the eggs to the butter/sugar mixture, 1/2 cup at a time.
Add the carrots, ground walnuts and vanilla.
Mix well.
Pour the batter into the prepared pans and spread evenly.
Place in the oven and bake for about 25 to 30 minutes or until the center springs back when touched.
Remove from the oven and cool.
In the bowl of an electric mixer, combine the cream cheese and remaining 1/2 cup butter.
Mix well.
Add the walnut pieces and coconut.
Mix well.
Add the powdered sugar, 1 cup at a time and mix until the frosting is spreadable.
To assemble, slice each cake in half.
Place on half in the center of a serving plate.
Brush the top of the cake with the syrup.
Spread 1/2 cup of the frosting over the first layer.
Repeat the above process until all of the layers are used.
Ice the entire cake with the remaining frosting.
Refrigerate the cake for 30 mninutes.