Carrot Cake Recipe With Coconut
This carrot cake recipe combines grated carrots, coconut, flour, eggs, sugar, and baking soda for a moist, flavorful dessert. Spices like cinnamon and nutmeg add depth, while shredded coconut adds texture. Bake until golden and top with cream cheese frosting. A perfect, indulgent treat for any occasion.
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!
Notes
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.