For Cake:
½ cup unsalted butter, at room temperature
2 cups all-purpose flour
2 tsp baking soda
2 tsp ground cinnamon
½ tsp salt
4 large eggs, at room temperature
1 cup granulated sugar
¾ cup vegetable oil
¾ cup yoghurt
2 tsp pure vanilla extract
1½ cups carrots, peeled and grated
1 cup desiccated coconut, roasted
1 cup white chocolate chips
1½ cups roasted walnuts, finely diced, plus 3 tbsp for topping, divided
For Yoghurt Glaze:
½ cup granulated sugar
½ cup yoghurt
½ cup unsalted butter, at room temperature
1 tbsp light corn syrup
½ tsp baking soda
1 tbsp pure vanilla extract
For Frosting:
2 cups unsalted butter, at room temperature
½ cup cream cheese, at room temperature
2 cups powdered sugar
1½ tsp lemon juice, freshly squeezed
1½ tsp lemon zest, grated
1½ tsp pure vanilla extract
Cake:
Preheat the oven to 350 degrees F. Grease and flour two 9-inch round cake pans evenly.
Start with the cake. Sift together flour, baking soda, cinnamon, & salt. Set aside.
Cream together sugar, oil, and butter until fluffy. Gradually add the eggs and beat until evenly incorporated.
Add the vanilla & yoghurt. Continue beating until incorporated.
Fold in the sifted flour into the creamed butter mixture until evenly incorporated.
Lastly, fold in carrots, coconut, chocolate and 1 cup of walnuts. Mix well. Evenly distribute cake batter between cake pans. Lightly tap to remove any air bubbles.
Bake in the oven for about 40 minutes, or until the sides of the cakes pull away from the sides of the pan.
Glaze:
Combine all the ingredients together (except the vanilla) in a medium saucepan over medium heat.
Let simmer for about 3 minutes, stirring frequently, until fully warm throughout and the sugar dissolves. Remove from the heat and whisk in the vanilla.
Cover to keep warm and set aside. Remove cakes from the oven and let them cool on trivets. Poke 20 holes on the top of each cake layer about surface deep.
Drizzle the glaze evenly over each cake layer. Let the cakes cool completely and then cover them with plastic wrap.
Keep chilled until ready for use.
Frosting:
In a bowl, cream the butter and cream cheese until fluffy
Slowly add the sugar, lemon zest & juice, and vanilla. Mix well until frosting is smooth.
If the frosting is soft, place it in the refrigerator to stiffen it up to prepare it for the cake.
To Assemble:
Remove the cakes from the refrigerator and flip them on a cake plate.
Put 1 layer, glaze side down on the plate. Put about a cup of frosting in the center of the cake layer and spread it evenly over the cake.
Put the other layer on top of the cake, glaze side down, and apply the frosting the same way as the first layer. Cover the sides of the cake with the rest of the frosting.
Lightly sprinkle the top of the cake with about 3 tablespoons of chopped walnuts. Press the reserved walnuts onto the sides of the cake.
Serve at room temperature.
Sugar: 158g
:
Calcium: 215mg
Calories: 1823kcal
Carbohydrates: 192g
Cholesterol: 252mg
Fat: 115g
Fiber: 6g
Iron: 3mg
Potassium: 532mg
Protein: 15g
Saturated Fat: 51g
Sodium: 773mg
Vitamin A: 7268IU
Vitamin C: 4mg
