Every Easter growing up we’d go to my grandparents’ house and have an easter egg hunt. They’d stick a quarter, jelly beans and a scrambled word in each “scrambled egg." The words were spring related and for years, I’d repeatedly get: R-O-T-C-R-A K-E-C-A
After we finished, we’d then stuff our bellies on ham and the works, always finishing with APPLE STRUDEL for dessert.
Each and every year we ate apple strudel when all I wanted was CARROT CAKE.
So, alas. I’m an adult, I make my own decisions and this Sunday, this is what I’ll be eating:
R-O-T-C-R-A T-N-C-O-U-O-C U-D-N-B-T K-E-C-A
- 8 oz. carrots, peeled and finely grated
- 2 eggs
- 1 cup sugar
- ¾ cup melted butter (cooled) + 2 tbsp. to grease pan
- ¼ cup coconut milk (I used lite coconut milk)
- ½ t. vanilla extract
- 1 ½ cups all purpose flour + ¼ cup to coat pan
- 1 t. baking powder
- ½ t. baking soda
- ½ t. salt
- ½ t. ground cinnamon
- ½ t. ground ginger
- ½ cup coconut flakes, unsweetened and grated
- 1 cup coconut glaze
-To make 1 cup of coconut glaze: Whisk together 1 cup powdered sugar, 2 tbsp. coconut milk and ½ t. coconut extract.
-Preheat the oven to 325 F. Brush bundt pan with 2 tbsp. of melted butter and coat with ¼ cup of flour. In a bowl, whisk together the carrots, eggs, sugar, melted butter, coconut milk and vanilla extract. In another bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and ginger.
-Stir flour mixture into carrot mixture until well combined.
-Pour into greased and floured bundt pan and evenly smooth out batter. Bake, rotating pan halfway through, until tester inserted into center come out clean, 45-50 minutes.
-Let pan cool 15 minutes before inverting onto plate. Drizzle warm cake with coconut glaze and coat with grated coconut.
Here's something to do with your leftover carrots and coconut milk!