Sunday, May 8, 2011

Toasted Coconut Carrot Cake with Butterscotch Cream Cheese Frosting

For the cake:
2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
¾ teaspoon salt
1 box instant Jello pumpkin spice pudding (if unable to find use instant french vanilla)
3 cups peeled baby carrots, shredded
1 cup coarsely chopped pecans, toasted
1/2 cup shredded toasted coconut
½ cup butterscotch chips
1-1/2 cups sugar
1 cup apple sauce
4 eggs

For the icing:
1 block 1/3 less fat cream cheese
1 stick butter
2/3 cup butterscotch chips
4 cups confectioners' sugar

Toasted coconut

Preheat the oven to 325. Spray 3 round cake pans with nonstick cooking spray.

Whisk together the flour, baking powder, baking soda, cinnamon, salt, and pudding.

In another bowl, stir together the carrots, chopped nuts, coconut, and butterscotch chips.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the sugar and apple sauce together on a medium speed until smooth. Add the eggs slowly and continue to beat until the batter is smooth. Reduce the speed to low and add the flour mixture, mixing only until the dry ingredients disappear. Gently fold in the carrot mixture.

Divide the batter among the baking pans.

Bake for 25-35 minutes. The cakes will have just started to come away from the sides of the pans. Cool on wire rack.

For the icing:
Melt butterscotch chips for 1 minute at 70% power; stir. If they don't stir smooth microwave an additional 30 seconds; stir. Allow butterscotch to cool at least 20 minutes.

Mix cream cheese and butter in a mixing bowl fitting with the paddle attachment until well combined. Add in melted butterscotch and coconut.Slowly add in confectioners' sugar on low speed.Mix until icing is smooth.

Frost cooled cakes and pat toasted coconut on top and sides of cake.

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