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Carrot Turmeric Coconut Cake

Prestonrose Beer Farm & Brewery, Paris | SERVES 18

1 cups extra virgin olive oil
2 cups unrefined organic sugar
4 eggs
1 teaspoon vanilla
1 tablespoon orange zest
1 teaspoon baking soda
4 teaspoon baking powder
3 cups unbleached organic flour
1 cup shredded unsweetened coconut
1.5 cups shredded fresh organic carrots
2 tablespoons grated fresh turmeric or ginger

Mix oil, sugar, eggs and zest well in stand mixer. Mix dry ingredients separately, then add slowly to oil/egg mix to incorporate. Fold in carrots, coconut and turmeric and mix well by hand. Line sheet cake pan with parchment, or grease and flour a bundt pan. Bake at 350 for 30-45 minutes, depending on the pan you choose—the deeper the cake, the longer the bake. 

Be sure to “cake test” the finished product by inserting a knife or toothpick to be sure it comes out clean. Top with powdered sugar, cream cheese frosting, or a ginger glaze.