Carrot cake
Ingredients
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 tsp ground ginger
1/4 tsp cardamom
1/4 tsp allspice
1 cup granulated sugar
1 cup light brown sugar
4 large eggs
3/4 cup thawed orange juice concentrate, divided
1/2 cup vegetable oil
1/2 cup sour cream
1 tsp almond extract
2 cups grated carrot
1 10-1/2-oz can mandarin orange segments, drained and chopped
1/2 cup golden raisins
1/2 cup sliced almonds
1/2 cup shredded coconut
6 tbsp coconut milk
2 1/2 cups sifted icing sugar
1 cup toasted flaked coconut
Preheat oven to 350°. Butter and lightly flour eight 12-cm mini bundt pans, shaking out excess flour. Stir together flour, baking powder, baking soda, salt, cinnamon, ground ginger, cardamom and allspice in a medium bowl until blended. Reserve.
Using an electric mixer, beat together granulated sugar, light brown sugar, eggs, 1/2 cup orange juice concentrate, vegetable oil, sour cream and almond extract in a large bowl until smooth. Beat in reserved flour mixture until just combined, about 1 minute. Toss grated carrot, chopped mandarin orange segments, golden raisins, almonds and shredded coconut together and fold into cake mixture.
Distribute cake batter evenly among prepared pans and bake in centre of preheated oven for 20 minutes, until tester comes out clean and cake bounces back to the touch. Remove pans from oven and cool for 15 minutes. Turn cakes out onto baking racks and cool completely.
Prepare glaze by combining remaining 1/4 cup thawed orange juice concentrate with coconut milk in a large bowl. Using an electric mixer, gradually beat in icing sugar until you have a thick, but still pourable, glaze. Set cakes on serving dishes and drizzle with glaze. Sprinkle toasted coconut over top and serve.
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