Oct 212010
 

Pictures

the Ingredients

the Ingredients

Adding the Flour

Adding the Flour

Adding the Whole Wheat Flour

Adding the Whole Wheat Flour

Adding Salt

Adding Salt

Adding Baking Soda

Adding Baking Soda

Adding Baking Powder

Adding Baking Powder

Added Nutmeg

Added Nutmeg

Adding Ground Ginger

Adding Ground Ginger

Sifted

Sifted

Buttermilk

Buttermilk

Adding Vegetable Oil

Adding Vegetable Oil

Adding Vanilla

Adding Vanilla

Adding Egg Whites

Adding Egg Whites

Adding Honey

Adding Honey

Whisking

Whisking

Whisking

Whisking

All Whisked Up

All Whisked Up

Adding to Flour Mixture

Adding to Flour Mixture

Folding

Folding

All Folded

All Folded

Adding Crystallized Ginger

Adding Crystallized Ginger

Stirring

Stirring

All Done

All Done

Almost Ready For the Oven

Almost Ready For the Oven

Added a Little Sprinkle of Crystallized Ginger to the Tops

Added a Little Sprinkle of Crystallized Ginger to the Tops

Fresh Out of the Oven

Fresh Out of the Oven

Standing Tall

Standing Tall

Cooling

Cooling

This One Was Ready For His Close Up

This One Was Ready For His Close Up

Crystallized Ginger Muffins

2 cups unbleached flour
1 cup whole wheat flour
1/2 teaspoon salt
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 1/2 cups buttermilk
1/4 cup vegetable oil
1 teaspoon vanilla extract
2 whole egg whites
1/2 cup honey
1/4 cup crystallized ginger, finely chopped, plus more for sprinkling

Preheat the oven to 350*. Coat 17 muffin cups with nonstick spray.

Sift toether the flours, salt, baking soda, baking powder, nutmeg, and ground ginger.

In another bowl, whisk together the buttermilk, oil, vanilla, egg whites, and honey.

Pour the wet ingredients into the dry. Gently fold the 2 together until an evenly moist batter forms. Stir in the crystallized ginger.

Spoon into the muffin cups. (Sprinkle the tops with extra crystallized ginger). Bake for 18 – 20 min. until done.

Cool in pans for about 5 minutes the turn onto racks.

I got this recipe from the (makes very sad face) not around anymore fooddownunder.com

Made 17 for me.

Oct 182010
 

Cake 3

Cake Ingredients

Cake Ingredients

Shredding the Carrots

Shredding the Carrots

Shredded Carrots

Shredded Carrots

Flour

Flour

Macadamia Nuts

Macadamia Nuts

Coconut Flakes

Coconut Flakes

Crystallized Ginger

Crystallized Ginger

Processing

Processing

All Processed

All Processed

Adding Cinnamon to Flour

Adding Cinnamon to Flour

Adding Baking Powder

Adding Baking Powder

Adding Salt

Adding Salt

Whisking

Whisking

Removing Vanilla Beans from Sugar

Removing Vanilla Beans from Sugar

Adding Sugar

Adding Sugar

Adding Oil

Adding Oil

Mixing

Mixing

Adding Eggs

Adding Eggs

Adding Vanilla

Adding Vanilla

Adding Flour Mixture

Adding Flour Mixture

Adding Coconut-Macadamia Mixture

Adding Coconut-Macadamia Mixture

Adding Carrots

Adding Carrots

 

Adding Crushed Pineapples

Adding Crushed Pineapples

The Batter

The Batter

Mom Pouring it into the Pans (I don't like doing that!)

Mom Pouring it into the Pans (I don't like doing that!)

Ready for the Oven

Ready for the Oven

Cooling

Cooling

Frosting Ingredients

Frosting Ingredients

Cream Cheese

Cream Cheese

and Butter

and Butter

Mixing

Mixing

Adding Powdered Sugar

Adding Powdered Sugar

Adding Cream of Coconut

Adding Cream of Coconut

Adding Coconut Extract

Adding Coconut Extract

Yummy Frosting

Yummy Frosting

First Layer

First Layer

Frosted

Frosted

Second Layer

Second Layer

Third Layer

Third Layer

Me Frosting the Cake

Me Frosting the Cake

All Frosted

All Frosted

Adding the Macadamia Nuts and Crystallized Ginger

Adding the Macadamia Nuts and Crystallized Ginger

With the Little Carrots

With the Little Carrots

Top View

Top View

Side View

Side View

Tropical Carrot Cake with Coconut Cream Cheese Frosting

Cake
2 1/3 cups flour, sifted then measured
1 cup coconut flakes
1 cup macadamia nut
3/4 cup crystallized ginger, chopped
3 1/2 teaspoons ground cinnamon
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 cups sugar
1 cup vegetable oil
4 whole eggs
2 teaspoons vanilla extract
2 cups carrots, peeled and finely grated
2 8 ounce cans crushed pineapple, well drained
Frosting
3 8 ounce packages cream cheese, at room temperature
3/4 cup unsalted butter (1 1/2 sticks) room temperature
2 cups powdered sugar
3/4 cup cream of coconut
1 teaspoon vanilla extract
1/2 teaspoon coconut extract (scant)
14 whole macadamia nut
1/4 cup crystallized ginger, chopped

For cake: Preheat oven to 350°F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with parchment paper. Combine 1/3 cup flour and next 3 ingredients in processor. Process until nuts are finely chopped. Whisk remaining 2 cups flour, cinnamon, baking powder, salt, and baking soda in medium bowl to blend.

Using electric mixer, beat sugar and oil in large bowl to blend. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Beat in flour-spice mixture. Stir in coconut-macadamia mixture, then carrots and crushed pineapple.

Divide batter among pans. Bake until tester inserted into center of cakes comes out clean, about 30 minutes. Cool in pans on racks 1 hour. Run knife around edge of pans to loosen cakes. Turn cakes out onto racks; cool completely.

For frosting: Beat cream cheese and butter in large bowl until smooth. Beat in powdered sugar, then cream of coconut and both extracts. Chill until firm enough to spread, about 30 minutes.

Place 1 cake layer, flat side up, on platter. Spread 3/4 cup frosting over top of cake. Top with second cake layer, flat side up. Spread 3/4 cup frosting over. Top with third cake layer, rounded side up, pressing slightly to adhere. Spread thin layer of frosting over top and sides of cake. Chill cake and remaining frosting 30 minutes. Spread remaining frosting over top and sides of cake. Arrange whole nuts and ginger around top edge of cake. Chill 1 hour. (Can be made 1 day ahead. Cover with cake dome and chill. Let stand at room temperature 1 hour before serving.)

Recipe found here.

NOTES- This cake was fun! It took a lot of prep work and hard work, but I think it turned out awesome. Funny thing, I don’t even like carrot cake! The frosting, to die for. My mom had to separate my from the left over bowl. I have that problem with frosting a lot!