This coconut carrot cake screams spring! You will love the moist, spice-filled cake paired with the light cream cheese frosting.
Is anyone else ready for warmer weather? This cake is my go to recipe when I’m dreaming of spring! I make it every Easter, and it is always a huge hit. My favorite part of this cake is the addition of coconut. It is optional, but it adds an extra element to a classic cake! You can also add in chopped nuts if that’s more your taste!
Coconut Carrot Cake Variations
- I prefer a heavily spiced carrot cake. If you prefer a milder flavor, decrease the amounts.
- This recipe can be easily customized to fit your preferences. Don’t like coconut? Add walnuts instead!
- Add toasted pecans for a deep, nutty flavor.
- A cinnamon streusel (recipe in my Cinnamon Streusel Spice Cake) is a tasty addition that adds wonderful texture to this cake! You can also use it to decorate the outside of the cake.
Ingredient Line Up
- Unbleached, all purpose flour
- Baking powder
- Baking soda
- Salt
- Spices – ground cinnamon, nutmeg, ginger, and cloves
- Vegetable oil
- Sugars – This cake uses both brown and granulated sugars. I use a higher ratio of brown for a deeper molasses flavor!
- Large eggs, room temperature – Room temperature eggs will incorporate better. You can quickly bring your eggs to room temperature by placing them into a bowl of warm (not hot) water for 5-10 minutes.
- Pure vanilla extract
- Grated carrots – Do not use the bagged shredded carrots! Grate your carrots fresh for this recipe. You will need about 4 or 5 large carrots.
- Shredded coconut – This ingredient is optional, but I highly recommend it for an extra flavor profile!
- Confectioners’ sugar
- Unsalted butter, room temperature
- Cream cheese, room temperature
Coconut Carrot Cake Decorating Tips
Layered cakes don’t have to be intimidating! With a few helpful tips, you can create a beautiful tiered cake!
- Leveling your cakes with a bread knife or cake leveler will ensure your cakes are the same height and even on top!
- Applying a crumb coat (thin layer of frosting) to your cake lets you decorate your cake without crumbs in the finished product! Simply put on a thin layer of frosting, pop your cake in the fridge for the frosting to harden a bit, then decorate as desired. No crumbs will be seen!
- A cake turntable makes spreading frosting on a round cake so much easier!
- Carrot cakes are usually decorated in a rustic style. This makes decorating easy for everyone! Spread frosting on the outside and decorate with chopped nuts or toasted coconut for a simple yet gorgeous cake.
Coconut Carrot Cake
Ingredients
Coconut Carrot Cake
- 2 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 2 tsp nutmeg
- 1/2 tsp ginger
- 1/4 tsp ground cloves
- 1 1/4 cup vegetable oil
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 4 large eggs room temperature
- 2 tsp pure vanilla extract
- 3 cups freshly grated carrots
- 1 cup shredded coconut
Cream Cheese Frosting
- 8 oz block cream cheese room temperature
- 1 cup unsalted butter room temperature
- 4 cups confectioners sugar
- 1 tsp pure vanilla extract
Instructions
Coconut Carrot Cake
- Preheat oven to 350°F and grease two 8″ or 9″ pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the vegetable oil and both sugars on medium high until combined – about 2 minutes.
- Add in the eggs one at a time, incorporating fully after each addition. Add in vanilla extract.
- Turn the mixer to low and slowly add in the dry ingredients. Be careful not to over mix!
- Fold in the shredded carrots and coconut with a rubber spatula or wooden spoon.
- Evenly distribute the batter to your prepared pans and bake about 30 minutes, or until a toothpick inserted in the middle comes out clean.
- Let cakes cool about 10 minutes in the pan. Then transfer them to a wire rack to cool completely.
Cream Cheese Frosting
- Using a stand mixer fitted with the paddle attachment, cream the butter and cream cheese together on high – about 2 minutes.
- Add in the powdered sugar slowly.
- Add the vanilla and beat until light and fluffy – about 3 minutes.
Assembly
- Level the cake layers using a knife or cake leveler.
- Place one layer of cake on a turntable or cake stand. Evenly spread a bit of frosting onto the top.
- Repeat with the next layer(s) of cake.
- Coat the outside of your cake with a light layer of frosting, also known as a crumb coat. Then put the cake in the fridge about 30 minutes.
- Take the cake out and decorate with remaining frosting as desired.
Note: this page may contain Amazon Affiliate links that earn me a small commission, at no additional cost to you. I only show products I personally use and trust in my kitchen.
Did you make this recipe? Let me know!
Tag @icingonthebakeblog on Instagram or leave a comment below!
Looks good
Omg!!! Words do not describe the deliciousness of this cake!! Yum!!