Weather: 25 degrees, been snowing all day
What I’m listening to: Crown Him, Chris Tomlin
There is just something about carrots and coconut that makes me think of springtime, of fluffy little bunnies hopping through the grass and Easter eggs. They’re also brilliant together in a cake.
This is unlike any “carrot cake” I’ve ever had, and I hesitate to even call it carrot cake because it’s so pleasantly different. For starters, there are no spices in this cake – no cinnamon or nutmeg or ginger. Also absent are raisins and nuts, ingredients almost always present in standard carrot cakes. Instead, this is a tender vanilla-flavored cake filled with shredded coconut and carrots, made moist and delicious with the addition of coconut milk as the liquid. Oh goodness.
The truth is that most of us don’t even know what a carrot cake without spices tastes like. Well let me tell you, it’s tremendously good. The carrots add color, texture, and their natural earthy sweetness. Pair that with creamy coconut and top it with a luscious cream cheese frosting topped, of course, with even more coconut and we’ve got one beautiful and unique cake, perfect for Easter and springtime gatherings. My kids aren’t big fans of traditional carrot cake, but all three loved this version.