Miso Ginger Carrot Cake with a Twist

1.Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and set aside.

2.In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ground ginger, and salt until well combined.

3.In another bowl, combine the granulated sugar, brown sugar, vegetable oil, and white miso paste. Mix until smooth and creamy.

4.Add the eggs one at a time, mixing well after each addition. Stir in the grated carrots, crushed pineapple, shredded coconut, chopped candied ginger, and vanilla extract until fully incorporated.

5.Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Be careful not to overmix.

6.Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

7.Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, transfer them to a wire rack to cool completely.

8.While the cakes are cooling, prepare the frosting. In a mixing bowl, beat together the coconut cream, powdered sugar, and vanilla extract until smooth and fluffy.

9.Once the cakes are completely cool, place one layer on a serving plate. Spread a generous layer of coconut frosting on top, then place the second layer on top of the frosting. Frost the top and sides of the cake with the remaining coconut frosting.

10.Garnish the top of the cake with extra chopped candied ginger for a pop of color and flavor. Optionally, sprinkle some shredded coconut around the base for a decorative touch.