Little Carrot & Coconut Wonders

• For the cakes
• 1 cup firmly packed light brown sugar
• 3/4 cup vegetable or canola oil
• 2 eggs, beaten
• 2 medium carrots, grated
• 11/2 cup plus 2 tsp all-purpose flour
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1 teaspoon baking powder
• 2 tablespoons plus 2 tsp milk
• 1/2 teaspoon salt
• 1/4 cup sweetened shredded coconut
• For the coconut glaze & decoration
• 1 cup powdered sugar
• 1/4 cup cream of coconut
• 1 carrot, shredded ( I use a zester )
• 1/2 cup sugar
• 1/2 cup water

1. Preheat the oven to 350.
2. Put all the cake ingredients in a bowl and use a wooden spoon to mix until it becomes a smooth batter.
3. Place batter into a lightly greased muffin pan and bake for 25 to 30 minutes until a skewer comes out clean. Cool.
4. Meanwhile combine the powdered sugar and cream of coconut until you have a smooth consistency. Set aside.
5. Bring the sugar and water to a boil and cook for 2 minutes. Add the zested carrots and cook for a further 5 minutes, until sticky and caramelized. Drain on paper towels.
6. Drizzle the glaze over the cooled cakes , place some caramelized carrots on top.

cakes, brown sugar, vegetable, eggs, carrots, flour, cinnamon, ground ginger, baking powder, milk, salt, coconut, coconut glaze, powdered sugar, cream of coconut, carrot, sugar, water

Taken from food52.com/recipes/9954-little-carrot-coconut-wonders (may not work)