Pam's Carrot Cake


This recipe was inspired by an old cooking school friend named Pam. She had the brilliant idea to sandwich lemon curd between the layers of carrot cake. The tang of lemon really cuts the sweetness of the cream cheese icing. Coconut really takes it over the top. It makes a very special birthday cake.

What you will need

2 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

1 1/2 cups vegetable oil

2 cups granulated sugar

4 large eggs

2 cups grated carrots

8 ounces cream cheese, room temperature

2 ounces unsalted butter, room temperature

1/2 tablespoon vanilla extract

1/4 teaspoon salt

3 1/2 cups icing sugar

1 cup shredded unsweetened coconut

1 cup shredded sweetened coconut

2 large eggs

1/2 cup granulated sugar

2 tablespoons lemon zest

1/3 cup lemon juice

2 ounces unsalted butter, room temperature


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