To save time in preparation, use a food processor fitted with the shredding disk to shred the carrots. This cake is also good flavored with coconut: Beat 1 1/2 teaspoons coconut extract and 1 cup toasted sweetened shredded coconut into the cream cheese frosting and spread onto the cake. Then press 1 cup toasted sweetened shredded coconut evenly onto the sides of the cake for a decorative, flavorful finish.
This recipe courtesy of Williams-Sonoma.
Adapted from Williams-Sonoma Kitchen Library Series, Cakes, Cupcakes & Cheesecakes, by Sarah Tenaglia (Time-Life Books, 1995).
To save time in preparation, use a food processor fitted with the shredding disk to shred the carrots. This cake is also good flavored with coconut: Beat 1 1/2 teaspoon coconut extract and 1 cup toasted sweetened shredded coconut into the cream cheese frosting and spread onto the cake. Then press 1 cup toasted sweetened shredded coconut evenly onto the sides of the cake for a decorative, flavorful finish.