If you’re a fan of deliciously moist and flavorful cakes, you’re in for a treat with this Carrot Cake Recipe with Coconut.
It’s one of my all-time favorites, and I just had to share it with you. The sweet, earthy flavor of freshly grated carrots combined with the tropical touch of coconut creates the perfect balance.
I’ve tested several versions over the years, but this one never disappoints. The cake is incredibly soft, and the coconut adds a delightful texture and extra depth of flavor.
When topped with rich cream cheese frosting and toasted coconut, it’s simply irresistible. I promise, once you try this Carrot Cake Recipe with Coconut, it’ll quickly become a go-to dessert for all your gatherings!
Why You Should Try This Recipe Today
You should try this Carrot Cake Recipe with Coconut today because it’s a delightful twist on a classic favorite!
The combination of moist carrots, tropical coconut, and warm spices creates a cake that’s full of flavor and texture.
It’s easy to make, perfect for any occasion, and guaranteed to impress your family and friends. Plus, the added coconut enhances the richness of the cake, making every bite a delicious treat.
Give it a try, and you’ll have a new go-to dessert that everyone will love!
How To Prepare Carrot Cake Recipe With Coconut?
Recipe Details
Preparation Time: 20 minutes
Cooking Time: 30-35 minutes
Total Time: 50-55 minutes
Course: Dessert
Cuisine: American
Calories: Approximately 350 calories per serving (varies depending on serving size)
Yield: 10 servings
Kitchen Utensils
- Mixing bowls
- Electric mixer or hand whisk
- Grater for carrots
- 9-inch round cake pan (or similar)
- Measuring cups and spoons
- Spatula
- Cooling rack
Ingredients
For the cake
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups finely grated carrots (about 3 medium carrots)
- 1/2 cup shredded unsweetened coconut
- 1/2 cup chopped walnuts (optional)
For the cream cheese frosting
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
1. Preheat the oven and prepare the cake pan:
Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
2. Mix dry ingredients:
In a medium-sized bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg. Set aside.
3. Prepare wet ingredients:
In a large bowl, beat the eggs with the granulated sugar and brown sugar using an electric mixer or whisk until the mixture is smooth and creamy. Add in the vegetable oil and vanilla extract, and mix until well combined.
4. Add grated carrots and coconut:
Stir in the finely grated carrots and shredded coconut into the wet mixture. If you’re using walnuts, fold them into the batter at this point.
5. Combine dry and wet ingredients:
Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Do not overmix, as this could affect the texture of the cake.
6. Bake the cake:
Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
7. Prepare the cream cheese frosting:
While the cake is cooling, prepare the frosting. In a medium-sized bowl, beat the softened cream cheese and unsalted butter together until smooth. Gradually add the powdered sugar and vanilla extract, and continue beating until fluffy and creamy.
8. Assemble the cake:
Once the cake has completely cooled, spread a generous amount of the cream cheese frosting on top. You can also frost the sides if desired. Garnish with additional shredded coconut or chopped walnuts, if desired. Slice and serve!
Special Note
You can adjust this Carrot Cake Recipe with Coconut to suit your preferences. If you prefer a nuttier texture, add more chopped walnuts or even some shredded pecans.
You can also experiment with different spices—cloves or allspice work well with the cinnamon and nutmeg, adding extra warmth and depth.
For a dairy-free version, you can swap the cream cheese frosting with a vegan frosting made from coconut cream or dairy-free butter. You can also replace the eggs with a flaxseed egg substitute.
Health Benefits
Carrot Cake with Coconut offers a few health benefits, thanks to the nutritious ingredients in the cake. Carrots are rich in vitamin A, which supports eye health and immune function, and they also provide fiber for digestive health.
Coconut adds healthy fats, particularly medium-chain triglycerides (MCTs), which may support brain function and energy.
Additionally, coconut is high in fiber, which can aid in digestion. While the cake does contain sugar and fat, using whole ingredients like grated carrots and coconut can provide a more wholesome option compared to store-bought treats.
Moderation is key, but this Carrot Cake Recipe with Coconut can offer some nutritional perks while satisfying your sweet tooth!
Why Coconut In Carrot Cake?
Coconut adds a unique flavor and texture to traditional carrot cake, enhancing the moistness of the cake while providing a bit of crunch. There are a few reasons why coconut and carrot cake work so well together:
✔ Flavor Complement: Carrots themselves have a subtle sweetness that pairs wonderfully with the nutty, slightly tropical taste of coconut. Together, they create a harmonious and well-balanced flavor profile.
✔ Texture: Coconut adds a chewy texture that contrasts with the softness of the carrot cake, providing a delightful contrast that makes each bite exciting. Shredded coconut can be mixed into the batter, while toasted coconut on top can offer an additional crunch.
✔ Moisture: Coconut is naturally high in fat, which helps to keep the carrot cake moist and tender. When coconut is added to the batter, it helps the cake stay fresh for a longer period, making it an excellent choice for those who want to enjoy their cake over a few days.
What To Look For In The Best Carrot Cake Recipe With Coconut
When choosing the best carrot cake with coconut, look for a cake that is moist and tender, with a perfect balance of sweetness and spice.
The texture should be soft yet slightly dense, with finely grated carrots and chewy coconut integrated throughout.
The coconut flavor should enhance, not overpower, the cake, so choose one that uses unsweetened shredded coconut or toasted coconut for added depth.
The frosting should be rich and creamy, ideally cream cheese-based, with a tangy contrast to the cake’s sweetness.
Finally, ensure the cake has an appealing appearance, with evenly spread frosting and a generous coconut topping.
How To Store Leftovers
To store leftover Carrot Cake Recipe With Coconut, wrap it tightly in plastic wrap or place it in an airtight container to keep it fresh.
If you have leftover frosting, store it separately in an airtight container in the refrigerator. The cake can be kept at room temperature for up to two days, but for longer storage, refrigerate it for up to a week.
For even longer freshness, you can freeze individual slices in plastic wrap and place them in a freezer-safe bag for up to three months. Just let it thaw before enjoying again!
Here Are Some Carrot Recipes You Might Enjoy
Southern Carrot Cake Recipe || Bakery
Carrot Eggless Cake Recipe – Delicious Treat
How To Make Carrot Cake Roll Recipe
Moist Edward Delling Williams Carrot Cake Recipe
Conclusion
This Carrot Cake Recipe With Coconut is a must-try for anyone who loves a deliciously moist and flavorful cake.
The combination of fresh carrots and coconut creates a wonderful balance that’s both sweet and satisfying.
With its creamy frosting and toasted coconut topping, this Carrot Cake Recipe With Coconut is sure to be a hit at any gathering. It’s become a personal favorite of mine, and I’m sure it will become yours too.
Baking this Carrot Cake Recipe With Coconut will bring nothing but smiles, and I’m confident you’ll love it as much as I do!
Carrot Cake Recipe With Coconut
Equipment
- Mixing bowls
- Electric mixer or hand whisk
- Grater (for carrots)
- 9-inch round cake pan (or similar)
- Measuring cups and spoons
- Spatula
- Cooling rack
Ingredients
For the cake
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup brown sugar packed
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups finely grated carrots about 3 medium carrots
- 1/2 cup shredded unsweetened coconut
- 1/2 cup chopped walnuts optional
For the cream cheese frosting
- 1 package 8 ounces cream cheese, softened
- 1/2 cup unsalted butter softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Preheat the oven and prepare the cake pan:
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
Mix dry ingredients:
- In a medium-sized bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg. Set aside.
Prepare wet ingredients:
- In a large bowl, beat the eggs with the granulated sugar and brown sugar using an electric mixer or whisk until the mixture is smooth and creamy. Add in the vegetable oil and vanilla extract, and mix until well combined.
Add grated carrots and coconut:
- Stir in the finely grated carrots and shredded coconut into the wet mixture. If you’re using walnuts, fold them into the batter at this point.
Combine dry and wet ingredients:
- Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Do not overmix, as this could affect the texture of the cake.
Bake the cake:
- Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Prepare the cream cheese frosting:
- While the cake is cooling, prepare the frosting. In a medium-sized bowl, beat the softened cream cheese and unsalted butter together until smooth. Gradually add the powdered sugar and vanilla extract, and continue beating until fluffy and creamy.
Assemble the cake:
- Once the cake has completely cooled, spread a generous amount of the cream cheese frosting on top. You can also frost the sides if desired. Garnish with additional shredded coconut or chopped walnuts, if desired. Slice and serve!