Tropical Carrot Cake Recipe

The Tropical carrot Cake recipe!

5 from 1 reviews

Browned Butter Carrot Cake

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Prep time
15 mins
Cook time
35 mins
Total time
50 mins

Preheat the oven to 350 F

Author: Gretchen's Bakery
Yield: 3- 8" layers or 24 cupcakes

Ingredients
Unsalted Butter 3 sticks (336g)

All Purpose Flour 1 Cups (195g)

Cake Flour cup (90g)

Baking Powder 1 teaspoons (7g)

Baking Soda 1 teaspoons (7g)

Salt teaspoon

Ground Cinnamon 1 Tablespoon (15g)

Granulated Sugar cup (150g)

Light Brown Sugar cup (158g)

 Eggs Large 4 (200g)

Vanilla Extract 1 Tablespoon

Carrots Shredded from 5 medium carrots approx 2 cups (300g)

Toasted Coconut (70g)

Crushed Pineapple bits, drained of their juice approximately 1 cup (325g)

Zest of 1 Orange

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Instructions
1. First you will prepare a browned butter. Place all of the butter in a sauce pan and
heat on the stove until the butter has melted and begins to lightly brown. The butter will
have a nutty, toasted aroma when it is browned and you will notice the bits of milk solids
that tend to "burn" fast and fall to the bottom of the pot. Slowly pour the browned butter
into another bowl, allowing only the oil to collect in the bowl while the butter solids stay
behind in the sauce pan. Discard the butter solid residue.
2. Sift together the flours, salt, cinnamon and the baking soda and baking powder into a
large mixing bowl, and set aside.
3. In a another separate bowl combine both sugars and the eggs with the vanilla and
orange zest & whisk smooth.
4. Add the reserved (slightly cooled) browned butter to the sugar - egg mixture.
5. Add the flour mixture all at once and mix until it is all combined well.
6. Add the carrots, coconut and pineapple and mix well.
7. Pour batter into prepared cake pans and bake immediately in preheated 350 F
oven.
8. Cake layers will take approximately 25 -35 minutes.
9. Check out UNTIL ITS DONE for more clarity on baking times.
Notes
 RATE IT

For the fried chicken

6 bonein, skinon chicken thighs
6 bonein, skinon chicken drumsticks
16 oz. can unsweetened coconut milk
1 cup buttermilk, well stirred
4 cloves garlic, smashed
1/4 cup fresh lime juice (from 2 limes)
1 Tbs. berbere (optional)
5-6 cups peanut oil for frying
1 large sprig of rosemary
2 cups all-purpose flour
1/4 cup cornstarch
Kosher salt

For the gravy

3 Tbs. unsalted butter
3 Tbs. finely chopped shallots
3 Tbs. all-purpose flour
2 cups whole milk
1 Tbs. bourbon
1/4 tsp. ground mace
Kosher salt and freshly ground black pepper

Marinate the chicken

Arrange the chicken in a nonreactive baking dish large enough to accommodate the pieces in one
layer.
In a medium bowl, whisk the coconut milk, buttermilk, 2 cloves of the smashed garlic, the lime juice,
berbere (if using), and 1 tsp. each of salt and pepper until well blended. Pour the marinade over the
chicken and turn to coat each piece. Cover with plastic wrap and refrigerate at least 4 hours and up to
24 hours, turning occasionally.

Fry the chicken

Bring the chicken to room temperature before frying (about 30 minutes). Put the flour, cornstarch, and
1 Tbs. salt into a shallow bowl and mix well. Shake the excess marinade from the chicken. Toss each
piece in the flour mixture to coat, knocking off the excess. Arrange the coated chicken on a large wire
rack set over a rimmed baking sheet.

Position a rack in the center of the oven and heat to 200F. Line a rimmed baking sheet with paper
towels and put in the oven.

Heat 2 inches of oil in a 4 to 5quart Dutch oven. Add the remaining 2 cloves of garlic and the
rosemary to the oil and heat over medium-high until a deep fat/candy thermometer clipped to the side
of the saucepan without touching the bottom registers 350F. Using tongs, remove and discard the
garlic and rosemary once they begin to turn golden.

Fry the chicken thighs, turning occasionally and adjusting the heat as necessary to maintain the oil
temperature, until golden brown and an instant-read thermometer registers 170F when inserted into
the thickest part of each piece, about 20 minutes. Using tongs, transfer the chicken to the paper-towel-
lined tray to drain and keep warm. Fry the drumsticks in the same manner, about 15 minutes. Season
to taste with salt and pepper.

Make the gravy

Melt the butter in a 2-quart saucepan over low heat. Add the shallots and cook, stirring often, until
softened, about 2 minutes. Sprinkle the flour over the shallots and cook, stirring constantly, until the
mixture is golden brown, 5 to 6 minutes. Increase the heat to medium, slowly whisk in 1 cup of the
milk and cook, whisking constantly, until the mixture begins to thicken, about 3 minutes. Whisk in the
remaining milk, cup at a time, until well blended. Stir in the bourbon, mace, and 3/4 tsp. salt and 1/2
tsp. pepper and simmer for 5 more minutes, stirring constantly. Adjust the seasoning if necessary.

Serve the gravy with the chicken.