Carrot Cake With Coconut Recipe
This Carrot Cake with Coconut recipe adds a tropical twist to the classic favorite. Shredded coconut blends with grated carrots, warm spices, and crushed pineapple for extra moisture and flavor. Optional nuts or raisins enhance texture. Baked to perfection and topped with creamy frosting—often cream cheese—it’s a rich, flavorful dessert ideal for gatherings, holidays, or any time you crave something special.
Equipment
- Mixing bowls (large and medium)
- Whisk and/or electric mixer
- Grater (for carrots)
- Measuring cups and spoons
- Spatula
- Two 9-inch round cake pans
- Cooling rack
- Knife and cutting board (if adding nuts)
Ingredients
For the cake:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg optional
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 cup vegetable oil or canola oil
- 2 cups finely grated carrots about 3-4 medium carrots
- 1 cup shredded sweetened coconut
- 1/2 cup chopped walnuts or pecans optional
- 1/2 cup raisins optional
- 1 tsp vanilla extract
For the cream cheese frosting:
- 8 oz 225g cream cheese, softened
- 1/4 cup unsalted butter softened
- 2 cups powdered sugar sifted
- 1 tsp vanilla extract
- Toasted shredded coconut for garnish optional
Instructions
- Start by heating your oven to 350°F (175°C). Prepare your baking pan by greasing it and dusting with flour, or just line it with parchment paper.
- In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set this mix aside.
- In a bigger bowl, beat the sugar and eggs until the mixture becomes smooth and creamy. Then add the oil and vanilla extract and mix well.
- Add the dry ingredients little by little into the wet ingredients, stirring gently just until everything is combined. Avoid overmixing.
- Next, gently fold in the grated carrots, shredded coconut, and any nuts or raisins you want to use. Take care not to stir too much.
- Pour the batter into your prepared pan. Bake it in the oven for 40 to 45 minutes. To check if it’s ready, stick a toothpick in the middle if it comes out clean, the cake is done.
- Let the cake cool for about 15 minutes in the pan, then move it onto a wire rack to cool completely.
- While the cake cools, mix softened cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until you get a creamy frosting.
- Once the cake is cool, spread the frosting evenly over the top. Finish by sprinkling toasted shredded coconut on the frosting for a little crunch and extra flavor.
Notes
Nutrition Facts Of Carrot Cake With Coconut Recipe
| Nutrition | Amount |
|---|---|
| Calories | 350 kcal |
| Carbohydrates | 45g |
| Protein | 4g |
| Fat | 18g |
| Saturated Fat | 7g |
| Fiber | 2g |
| Sugar | 30g |
