This carrot cake is perfectly spiced, moist and unbelievably good! Using candied carrot peels as decoration (optional), cream cheese frosting and sweetened shredded coconut, this cake is simply the best — I make it all the time!
Peels from 2 pounds organic carrotswashed - Make sure you get a nice thick peel, if they are too thin, they will fall apart while you candy them. My peeler produces just the right thickness, but you may need to press a bit harder to get a nice peel.
1tablespoonorange blossom water or 1/2 teaspoon orange extract
4cups(450g) loosely packed finely grated carrots
2 1/3cup(280g) all-purpose flour
1 1/2teaspoonsbaking powder
1 1/4cups(250g) granulated sugar
1cup(200g) lightly packed brown sugar
1 1/4cup(300ml) mild flavored oil (such as canola or vegetable)
4extra large eggsat room temperature
Finely grated zest of 1 large orange
1 1/2cups(150g) sweetened shredded coconut, plus more for decorating the outside
1cupchopped dried fruitapricots and cherries
Cream Cheese Frosting
1 1/2pounds(680g) cream cheese, at room temperature
1 1/2cups(330g) unsalted butter, at room temperature
2teaspoonsfreshly squeezed lemon juice
5cups(600g) confectioners' sugar
2tablespoonsLyle's Golden Syrup
2cupssweetened shredded coconut for pressing on the outside of the cake
Sprinklesicing sugar and dragees for decorating
To make the candied carrot peels: Bring sugar, water, orange essence, and salt to a simmer, cook until the sugar has melted. Add carrot peels and gently simmer until the carrot peels are turning translucent. Strain the peels and lay them out on a silpat. See my instagram video to watch me make the carrot peel candy.
Bake at 200°F until the carrot peels start to curl up, can be 30-60 minutes, depending on how thick they are. Turn the oven to 100°F and bake until completely dry, this can take up to several hours. Keep in a dry place until ready to use. Once you put them on the cake you want to serve it. If you refrigerate the carrot peel candy it will wilt.
To make the cake: Preheat oven to 350 degrees F. Generously grease two 8 x 3 inch cake pans and line with greased parchment paper.
In a large bowl whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg until well combined. Set aside.
In a separate bowl, whisk together the sugar, brown sugar, oil, eggs, orange zest and vanilla. Then gently whisk in the dry ingredients. Add the carrots and dried fruit. Fold in the coconut.
Divide the batter into the two prepared pans and spread evenly using an offset spatula. Gently tap the pans on the counter several times to release excess air bubbles. Bake until a tester comes out clean, 50 to 55 minutes. Let cakes cool completely in the pans on a wire rack.
Make the icing by blending the cream cheese, butter, vanilla, lemon extract, lemon juice, confectioners' sugar and Lyle's Golden Syrup, until smooth.
Put one of the layers of cake on a 8-Inch Cake Circle￼ and then top it with 1 cup of the cream cheese icing.