Walnut Carrot Cake with Coconut Cream Cheese Frosting
Surprisingly airy and light, this naturally gluten-free cake could have been a soufflé in a previous life.
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Cooking tools:
- Food processor
- Hand mixer
- Oven
- Cooling rack
- Cake pan
- Parchment paper
- Mixing bowl
- Whisk
- Spatula
- Grater
- Colander
- Chef's knife
- Measuring cup
- Measuring spoon
- Serving platter
- Refrigerator
- Plastic wrap
Ingredients
- 1 tbsp. butter, for greasing pans
- 4 eggs plus 2 egg whites, separated, at room temperature
- 1⁄2 tsp. cream of tartar
- 1⁄2 cup sugar
- 1⁄3 cup light brown sugar
- 1 1⁄2 cups cups shredded carrot (4 medium)
- 1 (20-oz.) can crushed pineapple, drained and squeezed dry
- 1⁄2 tsp. vanilla extract
- 1 cup chopped walnut pieces
- 1 cup cornstarch
- 1⁄2 tsp. baking soda
- 1⁄2 tsp. salt
- 3⁄4 tsp. cinnamon
- 1⁄4 tsp. ground ginger
- 1⁄4 tsp. freshly grated nutmeg
- 8 oz. cream cheese, softened
- 1⁄2 cup butter, softened
- 1 (1 lb.) box confectioner's sugar (approximately 3 1/2 cups)
- 3 cups sweetened shredded coconut
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