saltandserenity's Notes:
Expand2 cups all purpose flour Ask a question about this ingredient
2 teaspoons baking powder Ask a question about this ingredient
1/2 teaspoon baking soda Ask a question about this ingredient
1 teaspoon cinnamon Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
1 1/2 cup vegetable oil Ask a question about this ingredient
2 cups granulated sugar Ask a question about this ingredient
4 large eggs Ask a question about this ingredient
2 cups grated carrots Ask a question about this ingredient
8 ounces cream cheese, room temperature Ask a question about this ingredient
2 ounces unsalted butter, room temperature Ask a question about this ingredient
1/2 tablespoon vanilla extract Ask a question about this ingredient
1/4 teaspoon salt Ask a question about this ingredient
3 1/2 cups icing sugar Ask a question about this ingredient
1 cup shredded unsweetened coconut Ask a question about this ingredient
1 cup shredded sweetened coconut Ask a question about this ingredient
2 large eggs Ask a question about this ingredient
1/2 cup granulated sugar Ask a question about this ingredient
2 tablespoons lemon zest Ask a question about this ingredient
1/3 cup lemon juice Ask a question about this ingredient
2 ounces unsalted butter, room temperature Ask a question about this ingredient
For Cake: Preheat oven to 350 degrees F. Butter the inside of two 9-inch round cake pans. Line bottom of each pan with a circle of parchment paper.
Ask a question about this stepSift together flour, powder, soda, cinnamon and salt. In an electric mixer, cream together the oil and sugar for about 5 minutes. Add eggs, one at a time. Mix in dry ingredients and carrots. Do not over mix or cake will be heavy. Pour batter into parchment lined pans. Bake in oven for 40minutes, or until a tester comes out clean.
Ask a question about this stepRemove from oven and allow to cool completely in the pan, set on a wire cooling rack. Turn out and remove paper before filling with lemon cream. Cake layers can be made a day ahead. Wrap well in plastic wrap and store at room temperature
Ask a question about this stepFor Lemon Curd: In an electric mixer, whisk together the eggs and sugar until doubled in volume and very light in colour. Mix in lemon zest and juice.
Ask a question about this stepTransfer mixture to the top of a double boiler and cook over high heat until very thick, about 20 minutes. Once the mixture has begun to thicken, stir occasionally with a wire whisk to help the eggs cook evenly. Remove from heat. Cut butter into small pieces and add to lemon mixture. Stir until melted. Set aside to cool. Can be made a day ahead and refrigerated.
Ask a question about this stepFor cream Cheese Frosting: In an electric mixer, cream together the cream cheese and butter. Mix in vanilla and salt. Mix in icing sugar and cream until smooth.
Ask a question about this stepFor Coconut: Place both types of coconut on a baking sheet and toast in a 350 degree F preheated oven for about 8 minutes until the edges are lightly golden brown. Let cool.
Ask a question about this stepTo assemble carrot cake Set one layer on a serving platter and spread the lemon cream evenly over the cake. Cut 4 small strips of waxed paper and slide them under each side of the cake to keep platter clean while icing.
Ask a question about this stepCover the lemon cream with the second cake layer. Ice the sides and then the top of the cake with the cream cheese icing. Cover the sides of the cake with the toasted coconut; pressing gently to make sure it adheres well. Refrigerate until serving time.
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Joanne Chang is the pastry chef/owner of Flour Bakery+Cafe and chef/co-owner of Myers+Chang in Boston.
