Description
Coconut Carrot Cake with Cream Cheese is a moist and flavorful twist on the classic carrot cake, made with shredded carrots, sweet coconut, and warm spices. Topped with a rich cream cheese frosting and optional toasted coconut, it’s the perfect dessert for spring gatherings or anytime you crave a comforting, tropical-inspired treat.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 3 large eggs
- 3/4 cup vegetable oil
- 2 tsp vanilla extract
- 2 cups shredded carrots
- 1 cup sweetened shredded coconut
- 1/2 cup crushed pineapple, drained (optional)
- 1/2 cup chopped walnuts or pecans (optional)
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract (for frosting)
- Extra shredded or toasted coconut for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, beat eggs, granulated sugar, brown sugar, oil, and vanilla until well combined.
- Gradually stir in the dry ingredients until just combined.
- Fold in shredded carrots, coconut, pineapple (if using), and nuts (if using).
- Divide batter evenly between the prepared pans. Smooth the tops.
- Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- For frosting: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla and beat until fluffy.
- Frost the top of one cooled cake layer, stack the second, and frost the top and sides. Garnish with coconut if desired.
Notes
- Use freshly shredded carrots for better moisture and texture.
- Toasted coconut makes a delicious garnish and adds color contrast.
- Substitute coconut oil for vegetable oil to enhance tropical flavor.
- You can omit pineapple for a denser, more classic texture.
- This recipe also works well as a sheet cake or cupcakes.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 38g
- Sodium: 320mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
