Carrot-Coconut Cake

This carrot cake takes a clever shortcut with a yellow cake mix but tastes anything but boxed. Fresh carrots get blitzed in a blender with orange juice and zest, which adds moisture and a citrusy brightness you won’t find in a standard carrot cake.

The real showstopper is the topping. Instead of cream cheese frosting, you spread a mix of coconut, brown sugar, chopped pecans, and melted butter over the cake while it’s still hot, then broil it until the coconut turns golden and the sugar bubbles into a crunchy praline-like crust. Watch it closely under the broiler because it goes from golden to burnt in seconds.

Serve it warm when the topping is still slightly gooey and caramelized, or let it cool for a firmer, candy-like crunch on top.

Kitchen Tips

• Blend the carrots until finely chopped but not pureed. Small bits give the cake flecks of color and texture.
• Spread the coconut topping quickly and evenly. It sets fast on the hot cake.
• Keep the oven door cracked while broiling so you can pull the cake the moment the coconut turns golden.
• Store covered at room temperature. The topping softens in the fridge.

Variations

• Add a handful of golden raisins or crushed pineapple to the batter for extra sweetness and moisture.
• Use walnuts instead of pecans for a slightly more earthy flavor.
• Fold in a teaspoon of cinnamon and a pinch of nutmeg for a spiced version.