carrot cake
1¾ cups all-purpose flour
½ cup sweetened shredded coconut
¼ cup wheat germ (optional—replace with ¼ cup flour if not using)
2 tsp baking powder
3 tsp ground cinnamon
1 tsp kosher salt
½ tsp baking soda
3 eggs
1 cup packed light brown sugar
1 cup canola oil, plus more for oiling pan
1 tbsp pure vanilla extract
2 cups finely grated carrots (about 3 medium carrots)
1 14-oz. (398-mL) can crushed pineapple, drained (1 cup)
½ cup chopped pecans
drizzly cream cheese icing
¼ cup shredded coconut
¼ cup low-fat cream cheese, softened
1 tbsp unsalted butter, softened
1 cup icing sugar, sifted
¼ tsp finely grated lime zest
1 tbsp lime juice or pineapple juice
Preheat oven to 350°F. Lightly oil a 10-inch bundt pan.
In a bowl, whisk first 7 ingredients together.
In another large bowl, whisk eggs and sugar together until smooth. Add oil and vanilla and mix until blended. Stir in carrots and pineapple. Add reserved dry ingredients and nuts and stir until just blended. Spoon evenly into prepared pan and smooth top.
Bake until toothpick inserted in centre comes out clean, about 45 minutes. Cool 10 minutes then invert onto cooling rack. Allow to cool before icing.
drizzly cream cheese icing
Preheat oven to 350°F. Spread coconut out on a cookie sheet and toast for 2 to 3 minutes, until light golden brown. Watch closely, as it burns quickly. Remove from oven and cool.
Cream butter and cream cheese together until smooth. Add icing sugar and blend. Add lime zest and juice and mix well. Drizzle over carrot cake and garnish with toasted coconut.
Making muffins? Cooking time is 25 minutes.
