LittleRockLo's Testing Notes:
Expand Collapsefoodfanatic's Notes:
Expand1 cup firmly packed light brown sugar Ask a question about this ingredient
3/4 cups vegetable or canola oil Ask a question about this ingredient
2 eggs, beaten Ask a question about this ingredient
2 medium carrots, grated Ask a question about this ingredient
11/2 cups plus 2 tsp all-purpose flour Ask a question about this ingredient
1 teaspoon cinnamon Ask a question about this ingredient
1/2 teaspoon ground ginger Ask a question about this ingredient
1 teaspoon baking powder Ask a question about this ingredient
2 tablespoons plus 2 tsp milk Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
1/4 cup sweetened shredded coconut Ask a question about this ingredient
1 cup powdered sugar Ask a question about this ingredient
1/4 cup cream of coconut Ask a question about this ingredient
1 carrot, shredded ( I use a zester ) Ask a question about this ingredient
Preheat the oven to 350.
Ask a question about this stepPut all the cake ingredients in a bowl and use a wooden spoon to mix until it becomes a smooth batter.
Ask a question about this stepPlace batter into a lightly greased muffin pan and bake for 25 to 30 minutes until a skewer comes out clean. Cool.
Ask a question about this stepMeanwhile combine the powdered sugar and cream of coconut until you have a smooth consistency. Set aside.
Ask a question about this stepBring the sugar and water to a boil and cook for 2 minutes. Add the zested carrots and cook for a further 5 minutes, until sticky and caramelized. Drain on paper towels.
Ask a question about this stepDrizzle the glaze over the cooled cakes , place some caramelized carrots on top.
Ask a question about this step
Steven is the author of the best-selling Barbecue Bible and the host of two grilling TV shows: The Primal Grill and Barbecue University.
