Go Back

Tom Kha Coconut Carrot Cake

Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes

Ingredients

For the Coconut Carrot Cake

  • 1 cup (240g) canned unsweetened coconut milk
  • 1 stalk lemongrass, cut into small rounds
  • 1/4 cup (40g) diced and peeled fresh ginger
  • 3/4 cup (150g) granulated sugar
  • Zest of 1 lime
  • 1 1/3 cup (166g) all-purpose flour
  • 1 tablespoon (7g) malted milk powder (optional)
  • 1 teaspoon (4g) ground ginger
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon kosher salt
  • 1/3 cup (70g) neutral oil
  • 1 tablespoon (15g) fresh lime juice
  • 1 teaspoon (5g) coconut extract
  • 140 grams (a scant 1 cup) super finely grated carrots see note

For the Coconut Lime Cream Cheese Frosting

  • 4 oz cream cheese, at room temperature
  • 4 tablespoons (56g) unsalted butter, at room temperature
  • 1 1/2 cups (166g) confectioners' sugar
  • 1/8 teaspoon kosher salt
  • 1/2 teaspoon coconut extract
  • Zest of 1 lime
  • 1 teaspoon (5g) lime juice
  • Unsweetened coconut flakes, toasted, for sprinkling
Makes: 8 x 8inch rectangle

Instructions

For the Coconut Carrot Cake

  • In a small saucepan, add the coconut milk, lemongrass, and ginger. Bring to a boil over high heat. As soon as it boils. Turn off the heat, cover, and let steep 15 minutes. Strain the liquid and let cool to room temperature.
  • Preheat the oven to 350℉ (175℃). Spray an 8-inch square cake pan with nonstick spray and line the bottom with parchment paper.
  • In a large bowl, add the sugar and lime zest. Rub together with your fingers until fragrant and infused (it won't be wet and sandy). Whisk in the flour, baking soda, baking powder, ground ginger, and salt.
  • Add the cooled coconut milk, oil, lime juice, and coconut extract. Stir until just combined. Fold in the grated carrot.
  • Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 25 to 30 minutes.
  • Transfer the pan to a wire rack and let cool for 10 minutes. Invert onto a wire rack and let cool completely.

For the Coconut Lime Cream Cheese Frosting

  • In a large bowl, beat the cream cheese, butter, lime zest, lime juice, coconut extract, and salt until creamy. Add the confectioners' sugar and beat until fluffy and combined.
  • Spread the frosting over the cake and top with toasted coconut flakes.

Notes

  • The carrots should be grated VERY fine. Use the smallest hole on your box grater or rasp grater/microplane.