Individual Carrot Cakes With Coconut Glaze

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 1 cup vegetable oil
• 4 large eggs
• 2 teaspoons vanilla
• 1 1/2 cups granulated sugar
• 3 tablespoons apple butter
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1 1/2 teaspoons pumpkin pie spice
• 1/2 cup chopped walnuts
• 1/2 cup grated unsweetened coconut
• 1 lb peeled and grated carrot
• 1/3 cup coconut milk
• 1/2 cup mascarpone cheese, at room temperature
• 1 lime, zest of
• 2 tablespoons orange juice
• 1 teaspoon fresh ginger, minced (very fine)
• 2 tablespoons honey

Recipe

• 1 preheat oven to 350 f.
• 2 degrees.
• 3 spray cake pans with oil.
• 4 combine wet ingredients and sugar in food processor.
• 5 in a large bowl, sift together the dry ingredients.
• 6 add the dry ingredients to the wet mixture in the food processor and pulse several times to blend until smooth.
• 7 transfer mixture from food processor to large bowl.
• 8 fold in walnuts, coconut, and carrots.
• 9 pour mixture into prepared pans and bake for 25 to 35 minutes or until cake tester comes out clean.
• 10 if making larger cakes, cooking time will be longer.
• 11 cool on wire rack.
• 12 in a medium bowl whisk together coconut milk, mascarpone cheese, and honey.
• 13 add lime zest, orange juice and ginger and whisk together until smooth and incorporated.
• 14 pour immediately over cooled cakes.