Enjoy during all seasons! This tender and moist cake with tangy frosting is well loved and easy to make.
Time:
1 hour
Yield: 9 servings
Ingredients:
1 can (11.6 oz.) Andre Prost Sweetened Condensed Coconut Milk
2 eggs
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup chopped pecans
1/4 cup neutral oil
3 carrots, peeled and shredded
3/4 cup powdered sugar, sifted
1 lb. cream cheese, room temperature
1 teaspoon vanilla
Directions:
1. Preheat oven to 350°F. Grease and line 8" x 8" pan with parchment paper.
2. With a paddle attachment, beat the Sweetened Condensed Coconut Milk with the eggs until well combined. You can also whisk by hand.
3. Sift all the dry ingredients: flour, baking powder, and salt and add to the wet ingredients. Mix until just combined.
4. Add the chopped pecans, oil, and grated carrots and mix until combined.
5. Pour batter into greased and lined pan.
6. Bake for 40-50 minutes in the pan, unmold onto cooling rack until completely cool.
7. Cool for 15 minutes in the pan, unmold onto cooling rack until completely cool.
8. Beat the sifted powdered sugar, cream cheese and vanilla until light and fluffy.
9. Once cooled, cut the cake into 9 pieces and frost as desired.