Name: Coconut Carrot Cake with Cream Cheese Frosting
Prep time: 25 min
Cook time: 35 min
Total time: 2 h
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 tsp baking soda; 1 1/2 tsp baking powder; 1/2 tsp salt; 1 1/2 tsp ground cinnamon; 1/4 tsp ground nutmeg; 3 large eggs; 1 cup granulated sugar; 1/2 cup brown sugar; 1 cup vegetable oil; 2 tsp vanilla extract; 2 cups grated carrots; 1 cup sweetened shredded coconut; 1/2 cup chopped walnuts or pecans (optional); 8 oz cream cheese, softened; 1/2 cup unsalted butter, softened; 3 cups powdered sugar

Coconut Carrot Cake with Cream Cheese Frosting

Why You’ll Love This Recipe

If you love traditional carrot cake, this version will take your appreciation to the next level. The addition of coconut gives the cake extra moisture and a subtle sweetness that pairs beautifully with the earthy carrots and cinnamon. The luscious cream cheese frosting is smooth and tangy, perfectly balancing the rich and spiced cake. It’s a show-stopper dessert that’s surprisingly simple to make.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking soda
Baking powder
Salt
Ground cinnamon
Ground nutmeg
Eggs
Granulated sugar
Brown sugar
Vegetable oil
Vanilla extract
Grated carrots
Sweetened shredded coconut
Chopped walnuts or pecans (optional)
Cream cheese
Unsalted butter
Powdered sugar

Directions

Preheat the oven and prepare two 9-inch round cake pans by greasing and lining them with parchment paper.
Whisk together dry ingredients in a large bowl: flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
In another bowl, beat the eggs, granulated sugar, brown sugar, oil, and vanilla until well combined.
Stir in the carrots, coconut, and nuts (if using) into the wet mixture.
Combine the wet and dry ingredients until just mixed. Do not overmix.
Divide the batter evenly between the pans and bake until a toothpick comes out clean.
Let the cakes cool completely before frosting.
Make the cream cheese frosting by beating softened cream cheese and butter until smooth. Gradually add powdered sugar and beat until fluffy.
Assemble the cake by stacking the layers with frosting in between and spreading a thick layer over the top and sides.

Servings and timing

Servings: 12–14 slices
Prep time: 25 minutes
Cook time: 35 minutes
Cooling and frosting time: 1 hour
Total time: About 2 hours

Variations

Pineapple Addition: Add crushed pineapple for extra moisture and tropical flavor.
Raisin Mix-in: Stir in a handful of golden raisins for a chewy surprise.
Toasted Coconut Topping: Garnish the cake with toasted coconut flakes for a crunchy finish.
Gluten-Free: Use a gluten-free flour blend to make the cake suitable for gluten-free diets.
Cupcake Version: Turn the batter into cupcakes for individual servings with piped frosting.

Storage/Reheating

Store the coconut carrot cake in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture and flavor. You can also freeze the unfrosted cake layers for up to 2 months. Thaw overnight in the fridge and frost before serving.

FAQs

Can I make this cake ahead of time?

Yes, this cake can be made a day in advance. It actually tastes better the next day after the flavors have settled.

Can I use unsweetened coconut?

You can, but the cake will be less sweet and slightly drier. Sweetened shredded coconut adds moisture and sweetness.

Can I skip the nuts?

Absolutely. The nuts are optional and can be omitted without affecting the cake’s texture.

What’s the best way to grate carrots for this recipe?

Use the fine side of a box grater or a food processor with a shredding disc to get evenly shredded carrots.

Can I use a different oil?

Yes, any neutral oil such as canola, grapeseed, or sunflower oil works well.

Is this cake overly sweet?

No, the sweetness is well balanced by the tangy cream cheese frosting and the natural sweetness of the carrots and coconut.

Can I make this cake dairy-free?

Yes, use a dairy-free cream cheese and butter alternative for the frosting.

Can I use pre-shredded carrots?

It’s better to grate fresh carrots as pre-shredded ones tend to be dry and coarse.

How do I keep the cake layers from sticking to the pan?

Grease the pans well and line them with parchment paper for easy removal.

Can I decorate the cake?

Yes! You can top the cake with additional shredded coconut, chopped nuts, or even carrot curls for a decorative touch.

Conclusion

This Coconut Carrot Cake with Cream Cheese Frosting is a delightful twist on a beloved classic. Moist, flavorful, and rich with tropical notes, it’s the kind of cake that impresses with every bite. Whether you’re making it for a special occasion or just because, it’s bound to become a favorite in your dessert rotation.