Ingredients

The following ingredients have 9 Servings
  • 4 large eggs
  • 1/2 cup canola or vegetable oil
  • 1/2 cup sour cream
  • 1 cup sugar
  • 2 cups cake flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp teaspoon ginger
  • 1 tsp salt
  • 1 cup shredded coconut
  • 1 cup grated carrots (about 4 medium carrots)
  • 1/4 cup butter (softened)
  • 1/4 cup sour cream
  • 2 oz. cream cheese (softened)
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 2 3/4 cups powdered sugar

Instruction

  • Preheat oven to 350. Grease 2 9 - round cake plates with non-stick cooking spray and flour.
  • In a mixing bowl or stand mixer, beat together the eggs, oil, and sour cream until creamy. Beat in the sugar until smooth.
  • Add the cake flour, baking soda, baking powder, cinnamon, ginger and salt. Beat for 2 to 3 minutes, or until smooth batter forms. Fold in the shredded coconut and grated carrots. Pour the batter into the prepared baking dish.
  • Bake for 30 to 35 minutes, or until toothpick comes out clean. Let cool for 10 minutes on a cooling rack before removing the cake and placing on the serving platter.
  • To remove the cake, gently loosen the edges with a knife. Flip it onto a flat baking sheet, then flip it back right side up onto the serving platter. Let cool for at least an hour before frosting.