April 8th, 2012
Recipe by Paula Bowman
Photography by Rob Fiocca
Food Styling by Ian Muggridge
Prop Styling by Lara McGraw
Preheat oven to 350 F. Butter the bottoms of two 9-inch round cake pans and line with parchment paper.
In a large bowl, whisk together all dry ingredients except walnuts.
In a separate bowl, mix together wet ingredients. Add carrots and coconut.
With a spatula, combine dry and wet ingredients. This is a thick batter.
Divide batter evenly into prepared pans. Using the back of a spoon, smooth and level the surface of each pan. Bake for 25-30 minutes or until cake tester comes out dry. Cool 10 minutes before removing from pan. Transfer to a wire rack top-side up and cool completely before icing with Cream-cheese Icing.
To assemble, remove parchment paper from cake bottoms. Place one cake layer on a serving platter, spoon 1 cup icing over top and spread evenly. Place second layer on top and spoon remaining icing over it. Use a palette knife to spread across top and down sides of cake.
Working over a baking sheet, carefully press handfuls of walnuts into the icing on sides of cake, allowing extra walnuts to fall to baking sheet.
Nutrients per serving: 820 calories, 59 g fat, 8 g protein, 68 g carbohydrates, 3 g fibre. Excellent source of vitamin A.