It’s Hubby’s Birthday—Let Us Eat Cake!

I don’t do it often, but I love to make cakes for hubby’s birthday. I’m in the middle of moving, so I figure between this and Thanksgiving next week, I’m going to give my dishes and bakeware one last hurrah, before everything gets packed into boxes. In keeping with where we live, I also figure that a tropical cake would be fitting. I made a similar cake several years ago and thought it was fabulous, so I thought I’d try it again, allowing for some adjustments to it as a two layer cake, rather than a single or sheet cake. Carrot cake always lends itself to moistness, and the additions of macadamia nuts, coconut and lime make for a delightful mix of flavors. Birthdays should be moist and delightful. It is a sweet cake, but we don’t eat cake often—thus, rather than feeling guilty, it becomes a reminder to enjoy the ‘sweetness of life’ while it is here.

Lime and Coconut Carrot Cake

  • 2 cups all purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 3 eggs
  • 1 cup brown sugar
  • 1 cup white sugar
  • 2 tsps vanilla extract
  • 2 cups grated carrots
  • ¾ cup vegetable or olive oil
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ cup shredded coconut
  • ½ cup chopped macadamia nuts
  • ½ cup raisins

Pre-heat oven to 350º.

In a medium-sized bowl, whisk together flour, salt, cinnamon, ginger, baking soda. In a large bowl, beat eggs, then combine with shredded carrots, eggs, sugars, oil and vanilla.

Mix dry ingredients into egg mixture carefully, just until moistened, then fold in the coconut, mac nuts and raisins.

Pour batter equally into 2 well-buttered and lightly floured 9-inch cake pans. Bake for approximately 45 minutes, or until inserted toothpick comes out clean. Cool cakes on wire racks, then spread with cream cheese icing below.

Garnish to your heart’s content. Stick candle in it and light someone’s fire.

Lime-Coconut Cream Cheese Icing

  • 1 cup (8 oz) cream cheese
  • ¾ stick butter, softened to room temperature
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • grated zest of one lime
  • 1 teaspoon coconut extract
  • Toasted coconut, chopped mac nuts and lime shavings for garnish

Store cake in refrigerator. Serves about 12.

 

So eat. Drink. Be merry. Light candles and sing. The holidays are upon us! Happy Birthday, my honey!

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