This is the carrot cake I've made for years—35 to be exact. It has the perfect balance of pineapple to carrot to cream cheese frosting. It was my husband's birthday cake of choice for years. In fact I...
- Preheat oven to 350F. Grease two 9-inch round cake pans (suggest using coconut oil, if available) and line both with parchment paper.
- In a small bowl, combine almond and coconut flours.
- In a large bowl, whip egg yolks until pale and fluffy (about 3-5 minutes). Add rum and all but 1 tablespoon powdered sugar to yolks, whipping together on high until pale and thick. Add flour mixture to yolk mixture until just combined, set aside.
- In a separate bowl, whip egg whites until foamy. Add cream of tartar, salt, and reserved tablespoon of powdered sugar. Whip until stiff peaks form (not dry). Fold egg white mixture into yolk mixture with spatula until fully combined.
- Pour batter evenly into greased and lined cake pans. Bake at 350F for 20 to 25 minutes,until toothpick inserted in center comes out clean. Cool on a wire rack.
- While cake is cooling, prepare icing. In a small saucepan bring 1/2 cup of heavy cream toa gentle simmer over low heat. In a heatproof bowl, combine white chocolate with heated cream, whisking until smooth. Add rum, coconut extract, and salt to chocolate mixture, stir until combined. Let sit until room temperature is reached.
- In another bowl, whip 1 cup of heavy cream until soft peaks form. Add the cooled chocolate mixture to whipped cream and gentle fold in. Do not over mix.
- To assemble: layer cake using frosting between each layer. Frost the top and sides with remaining frosting. Press coconut flakes onto the sides of cake, garnish top of cake with blackberries if desired. Chill 3 hours before slicing.
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