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Coconut Carrot Cake with Jammy Swirled Buttercream

Tieghan, Half Baked Harvest
  • 60 minutes
  • Serves 20

INGREDIENTS

3 cups

flour

1 1/2 tsp

baking powder

1 tsp

baking soda

1 tsp

ground cinnamon

1 tsp

kosher salt

1 1/2 cups

canola oil

3/4 cup

milk

3

eggs

1 1/2 cups

granulated sugar

1/2 cup

light brown sugar

1 tbsp

vanilla extract

1 lb

carrots

1 1/2 cups

sweetened shredded coconut

3 sticks

salted butter

4 oz

cream cheese

3 cups

powdered sugar

1/2 cup

jam

1/3 cup

pistachios

1 serving

berries