Recipe Testers Club #107: Heirloom Carrot Cake with Coconut Cream Frosting

Heirloom Carrot Cake with Coconut Cream Frosting

Using several varieties of heirloom carrots and zucchini adds an extraordinary sweetness to this traditional cake. They are surprisingly hidden- the kids might not even notice they're there. Pastor Chuck's applesauce gives it a special moistness that almost removes the need for frosting- my daughter Elizabeth would disagree. Creeze cheam frosting is good on just about anything.

Serves 24

1/2 cup vegetable oil

1 cup Pastor Chuck's applesauce

4 eggs

1 1/2 cups sugar

1/2 cup

2 cups grated fresh heirloom carrots in assorted colors

1 cup grated fresh zucchini

1/2 cup dried cherries

1/2 cup dried currants

2 teaspoons cinnamon

1 teaspoon freshly grated nutmeg

2 cups flour

2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon fine sea salt

Preheat your oven to 350 degrees F. In a medium bowl, whisk together the oil, applesauce, eggs and sugar. Set aside. In a large bowl sift together the cinnamon, nutmeg, flour, baking powder, baking soda and salt. Stir in the grated carrots, zucchini, currants and cherries. Toss the vegetables and fruit in the dry ingredients to coat. Pour the egg mixture into the dry ingredients and veggies. Stir until all are completely combined.

Pour the batter into an ungreased 10 inch bundt pan or three greased 8 inch round cake pans. Set the pans on a cookie sheet and place in the oven.

Bake in the bundt pan for 55 to 60 minutes or the 8 inch round cake pans for 35-40 minutes. Remove from oven. Turn the bundt pan upside down to cool. If your bundt pan does not have little legs to keep the top of the cake from touching the counter, carefully balance it upside down on a long necked bottle. Cool. Remove from pan.

When cake is completely cool, cover with coconut cream frosting.

Coconut Cream Frosting

1/2 cup unsalted butter

8 oz cream cheese

1 Tablespoon pure vanilla extract

1 1/2 lb confectioners sugar

2 Tablespoons heavy cream

1 1/2 cups shredded coconut

Cream the butter and cream cheese together. Scrape down the bowl often. Slowly incorporate the confectioners sugar. Add the vanilla and heavy cream. Whip the frosting for 4 minutes. If the mixture is too dense, add another Tablespoon of cream. If the mixture is too runny add more confectioners sugar one Tablespoon at a time. When you have the consistency you want, stir in the coconut. Use immediately or chill until you need it.