1cupcoconut flakesor 1 cup chopped walnuts or pecans
2cupsshredded carrots
1cupvegetable oil
1/2cupapple sauceunsweetened
4large eggs
For the frosting
8ouncescream cheeseroom temperature
8tablespoonsunsalted butterroom temperature
3cupspowdered sugar
2teaspoonsvanilla extract
Instructions
Grease 2 round 8-inch baking pans with vegetable oil and coat them with flour. Use one pan to trace out two circles on parchment paper. Cut out the parchment paper with scissors. Place a parchment paper circle at the bottom of each pan.
Preheat oven to 350 Degrees Fahrenheit or 176 Degrees Celsius.
Whisk together flour, baking powder, baking soda, sugar, salt and cinnamon (or nutmeg) powder in a large mixing bowl or the bowl of a stand mixer on low speed.
Add coconut flakes, shredded carrots, vegetable oil, eggs, and apple sauce, and mix until it forms a batter.
Evenly distribute the batter between the two baking pans and place in the oven to bake for about 30 minutes. Wrap the pans with baking strips if you have them. The cake is ready when a toothpick or cake tester inserted in the middle comes out clean.
Allow to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely for about an hour. Then, you can proceed with the frosting.
For the frosting
To make the frosting: Place butter, cream cheese, icing sugar and vanilla extract into a bowl. Beat with an electric mixer until it has a whipped consistency.
To assemble the cake: Place the frosting into a piping bag fitted with an open star tip. Place the first layer of cake upside down on a cake stand or plate. Pipe pretty stars on the first layer to completely cover it. Place the second layer gently upside down on the stars. Pipe pretty stars over the second layer. This video on how to decorate naked cakes is useful. If you do not have a piping bag or open star tip, use a Ziploc bag in place of a piping bag and pipe small dollops of the frosting over the cake. See recipe notes for instructions on how to frost the cake if that's your preferred method.
Slice and enjoy!
Notes
In place of apple sauce, you could use crushed pineapple. To make apple sauce at home, peel and cut some apples, cook until soft, then blend into a paste.
For those without access to coconut flakes, coconut sweet (a sweet snack made from shredded and toasted coconuts) will be a good substitute.
You could also bake this cake in a 9 by 13 baking dish.
Substitute the cup of shredded coconut with chopped nuts, such as walnuts, pecans, or a mix of both.
Alternatively, frost the cake by placing one cake on a plate or a cake stand, topping with about ½ cup of the frosting and levelling with a spatula. Continue with the second cake, then coat all the cake with frosting. Garnish the bottom of the cake with chopped walnuts or pecans, if desired.
Baking strips help the cake stay even on top as it bakes. I recommend getting them if you can.