Carrot Cake Substitutions - your opinion please
My mother has a tried and true carrot cake recipe that we have both made for years. It is very simple and delicious.
I have an open bag of grated coconut that I am trying to use up and I was thinking of substituting some of the carrots with coconut. The recipe calls for 3 cups grated carrots - I was going to switch out 1/2 - 1 cup and cut down slightly on the sugar as the coconut is sweetened.
What do you think?
I actually prefer carrot cake recipes with both coconut and crushed pineapple. If it were unsweeteened coconut I would say you could just add the coconut to your recipe. But you may need to reduce the sugar a bit which in turn might affect the cake structure. I'm just not convinced that you need to, or should, reduce the carrrot.
If you google carrot cake recipe coconut you will see lots of recipes that call for coconut, maybe you will find one similar to your recipe that helps you figure it out.
My favorite "carrot cake" muffin is actually a "Morning Glory" muffin. In addition to 2-1/2 cups of shredded carrots, my recipe calls for 1/4 cup flaked sweetened coconut, AND one grated peeled apple. These are incredibly moist, delicious muffins. I'd think you could safely make the same substitutions in a carrot cake.
might be ok, however, the carrots probably added alittle more moisture then the coconut will. Do you have any zucchini/canned pineapple/other canned fruits/apples on hand? That might be better to sub in for the carrot. Just remember to drain out the excess juices if using canned fruits.
I would sub in the coconut for the sugar, on a one to one ratio. They serve more of the same purpose (to sweeten and flavour).
Good-luck. I am in bake mode as well. I just made carrot muffins and added canned pineapple and coconut. The flavours went well together. I am now attempting an orange poppy seed loaf.