Carrot cake with walnuts and coconut frosting

I think this time of the year calls for recipes made with carrots, pumpkins, nuts... But I did want to make something to remember that October is Breast Cancer Awareness Month, the annual campaign to increase awareness of the disease. So I combined both!

Ingredients for the carrot cake:

125g of grated carrot
145g of butter (room temperature)
160g of granulated sugar
140g of all purpose flour
40g of chopped walnuts
2 eggs
1/2 teaspoon of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of cinnamon
1/4 of a teaspoon of ginger
a pinch of nutmeg
1 teaspoon of vanilla extract

We start by whisking the flour, the baking soda, the baking powder, the cinnamon, the ginger and the nutmeg all together in a bowl.

In a separate bowl we mix the butter and the sugar with the electric mixer on low speed until it gets fluffy and soft. Then we add the eggs and we continue beating. While we keep mixing we add the vanilla extract. Now it is time to put the carrots and the walnuts in the mixture. We will use the electric mixer to get everything nicely combined.





Next step is to mix the contents of the two bowls so we will add our dry ingredient mix to the other bowl little by little while we keep mixing on low speed.

We will pour now the mixture into a baking mould and put it in the oven at 175ºC for 30 minutes.

For the presentation today I cut out four circles from the cake to make two minicakes.

Ingredients fort he frosting:
125g of butter (room temperature)
160g of icing sugar
1 tablespoon of milk
40g of flaked coconut

We put all the ingredients in a bowl and we beat them with the electric mixer on low speed for around 5 minutes until we get a smooth and fluffy cream. I added some pink food colouring to match my theme this week.



Now we just fill and decorate the minicakes with the help of a pipping bag.






Do not forget it is Halloween this week and things in the kitchen are going to get spooky!!