Fruit Explosion Carrot Cake with Coconut Icing

1-carrot-cake-buttercream-frosting-long-log-cake-chocolate-fresh-fruit-raisins-better-baking-bible-blog-recipes

I’ve tried many carrot cake recipes and this fruit infused version is my favorite! Believe me or not, I made up this recipe using my original carrot cake recipe plus a few additions I found in my fridge like mixed frozen fruit. This carrot cake is literally an EXPLOSION of flavors: carrot, raisins, frozen fruit, dark chocolate, coconut and vanilla. The ingredients mix beautifully together and produce a unique taste and a very dense cake full of flavor. It is the most tempting moist carrot cake you will ever try, and believe me – a classic favorite for a crowd where not a crumb will be left behind.

Give it a try, and why be a little adventurous and include some of your own ingredients? If you are a fan of hummingbird cake, add some chopped pineapple to the mix for a tropical version that will taste even better with the coconut frosting! Or why not toast your coconut and sprinkle it on top for a nutty flavor?

*If you would like to share my recipe and photos please provide proper credit and a link back. Thanks!  

3-carrot-cake-buttercream-frosting-long-log-cake-chocolate-fresh-fruit-raisins-better-baking-bible-blog-recipescarrot-cake-buttercream-frosting-long-log-cake-chocolate-fresh-fruit-raisins-better-baking-bible-blog-recipes4-carrot-cake-buttercream-frosting-long-log-cake-chocolate-fresh-fruit-raisins-better-baking-bible-blog-recipes

Fruit Explosion Carrot Cake with Coconut Icing

A fruit infused carrot cake with loads of flavor and surprises!

Ingredients:

For Cake
 
  1. 1 cup all-purpose flour
  2. 1/2 cup sugar
  3. 1 tsp baking soda
  4. 1⁄2 teaspoon salt
  5. 2 tsp ground cinnamon
  6. 1⁄2 teaspoon ground nutmeg
  7. 3/4 cup grated carrot
  8. 1⁄2 cup raisins
  9. 1⁄4 cup vegetable oil
  10. 1 tsp white vinegar
  11. 1 cup water
For Coconut Buttercream Frosting
 
  1. 1 cup unsalted butter, room temperature
  2. 1 teaspoon vanilla extract
  3. 3 cups powdered sugar
  4. 7 tablespoons milk
For Decoration
 
  1. Baking chocolate
  2. Oil
  3. Butter
  4. Mixed Frozen Fruit
Directions:
 
To Make Cake
 
  1. 1. Preheat oven to 180C and grease and flour a rectangular cake pan. Mix dry ingredients together (first 6 ingredients), place aside. In a separate bowl, mix all wet ingredients together and then combine with the dry ingredients until well combined.
  2. 2. Pour into pan and bake for about 25 mins or until toothpick comes out clean.
To Make Coconut Buttercream Frosting
 
  1. 1. Using a mixer with a whisk attachment, combine butter and vanilla in a large mixing bowl until creamy.
  2. 2. Gradually beat in the powdered sugar.
  3. 3. Slowly beat in milk and continue mixing until thick and fluffy.
To Assemble
 
  1. 1. Cut rectangular cake in half straight down the middle (cutting across the long side).
  2. 2. Slather a thick layer of icing on one layer and then place then next layer on top. (Your cake needs to be cooled COMPLETELY or else the icing will melt.)
  3. 3. Using the rest of the icing, ice the whole cake and arrange mixed frozen fruit all over the top of the cake.
  4. 4. To make the chocolate syrup icing simply place a few bars of baking chocolate in a small pan over medium heat. Place a spoon full of butter and a spoon or two of oil (oil makes the chocolate shiny). Mix with a spoon consistently to prevent burning until melted and combined.
  5. 5. Drizzle chocolate syrup all over cake and place in fridge to chill and set before serving. Voila!

5-carrot-cake-buttercream-frosting-long-log-cake-chocolate-fresh-fruit-raisins-better-baking-bible-blog-recipes