This coconut carrot cake recipe is topped with toasted coconut and is perfect for spring! It has layers of moist cake bursting with warm spices and smooth cream cheese frosting. You won’t want to stop at one piece!
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TIPS FOR MAKING THE BEST CARROT CAKE
A layered cake can feel intimidating to make but follow these tips and you are sure to make the perfect cake every time!
- Use organic carrots- using organic whole carrots and freshly grating them ensures optimal freshness and sweetness. Carrots are full of moisture, which is gladly welcomed in this cake recipe. Organic is not necessary but suggested for the best quality carrot cake.
- Use room temperature ingredients- Set eggs to sit a room temperature for 30 minutes before baking or in a bowl with warm water for 5-10 minutes.
- Measure flour accurately- Always scoop flour with a spoon into measuring cup and level off with a knife for the most accurate measurement (unless you have scale at home). Otherwise you may have a cake that is too dense. Tips on how to properly measure flour- Instagram Reel videos!
- Missing a spice, no problem! If you are missing nutmeg or ginger, substitute by adding 1/2 teaspoon of pumpkin pie spice.
- Make sure your baking powder/baking soda is not expired- Baking Soda and Baking Powder can expire within 5-6 months so I always write the date I open the box. This may impact your cake from rising properly!
- Use a neutral oil- grapeseed oil is the most neutral oil and can withstand high temperatures, which is why we use this in all of our bakes. Another great option is vegetable oil.
- Ensuring the cake doesn’t stick to the cake pan- We have a 10 second video on IG showing the best way to get those cakes out! Spray with oil, line with a parchment round, spray with oil and lightly dust with flour.
WHAT INGREDIENTS DO I NEED TO MAKE COCONUT CARROT CAKE?
This cake is so easy to make and doesn’t require a mixer. This is an oil based cake which adds moisture for a fluffy and soft cake texture. Don’t skip on freshly grated carrots vs pre-shredded because there is more moisture which also contributes to the most delicious soft and fluffy texture.
Make sure you add these ingredients to your grocery list!
- All-purpose flour
- Brown Sugar
- Granulated Sugar
- Eggs
- Buttermilk (or Whole Milk *SEE NOTES in Recipe)
- Oil (Canola, Vegetable, Olive, or Grapeseed)
- Baking Powder
- Baking Soda
- Cinnamon
- Nutmeg
- Ginger
- Carrots
CREAM CHEESE FROSTING:
- Cream Cheese
- Unsweetened Coconut Flakes
- Unsalted Butter
- Powdered Sugar
HOW TO MAKE CARROT CAKE FROM SCRATCH?
- Preheat the oven to 350°F degrees. Line 3 6” cake pans or 2 8” cake pans with parchment rounds, spray with oil and lightly dust with flour. Set aside
- Peel the carrots. Using a Food processor- grate/shred the carrots. Set aside.
- In a medium bowl- combine all-purpose flour, baking soda, baking powder, spices, salt and whisk to combine.
- In a stand mixer fitted with a paddle attachment or a hand held mixer- combine oil, granulated sugar, light brown sugar and mix until combined.
- Add eggs one at a time, mixing until each egg is incorporated before adding the next egg. Add the buttermilk.
- Add dry ingredients to wet ingredients and mix on medium for 30 seconds- careful to not over mix the batter. Stop the mixer when a few ribbons of flour are visible and finish by folding the carrots into the batter with a spatula.
- Evenly distribute the cake batter into each prepared cake pan and bake for 25- 35 minutes for 6” cake or 30-40 min for 8” cake. Check cakes by inserting a toothpick in the center. If it comes out clean or with a few crumbs- cakes are done!
- Place on a cooling rack for 10 minutes in the pan before turning the cake pan upside down to release the cake to completely cool.
- Prepare the buttercream
HOW TO MAKE THE CAKE AND FROSTING AHEAD OF TIME
If you are planning ahead or just don’t have the time to bake and frost the cake within the day you plan on serving, then follow the baking timelines below!
- If making the cake more than 2 days before you plan on serving: Bake the cake layers and allow to cool completely on a cooling rack. Wrap each layer of the cake in plastic wrap (twice) then foil and place in a freezer ziplock bag. Store flat in the freezer. Cake can be made 3 weeks in advance.
- Take cake out of the freezer the day before you serve and assemble and frost cake within 24 hours.
- Making the frosting in advance: Frosting can be made 1 week in advance and stored in an air tight container in the refrigerator. Take frosting out of the refrigerator for 1-2 hours, or until it reaches room temperature. In a stand mixer, re-whip the frosting until light and airy. Frosting should be spreadable.
- Frosting can also be stored in the freezer for 1 month in an airtight container. Take frosting out of freezer 24 hours before using to thaw in the refrigerator and re-whip in a stand mixer until light and airy. Frost Cake
HOW TO STORE THE COCONUT CARROT CAKE
This carrot cake recipe is frosted with cream cheese frosting which means it needs to be refrigerated if sitting out for more than 2 hours. The best way to store the cake at room temperature is in a cake box or or cake storage container.
Placing cake in the refrigerator can actually pull out moisture and also pick up any odors that are present from other food. If placing in the refrigerator, it is recommended to store in a cake box or cake storage container.
The cake is best served at room temperatures- take the cake out of the refrigerator up to 2 hours before serving.
HOW TO ASSEMBLE THE CAKE
Assembling a layered cake doesn’t have to be complicated or require any special equipment. We have several short Reel Videos on IG that show you how to assemble a layered cake! Check them out here:
How to Frost, Fill and Crumb Coat a Cake
3 Tips for Getting a Perfectly Level Cake
DECORATING THE CARROT CAKE WITH TOASTED COCONUT FLAKES
Use unsweetened coconut flakes and broil them for 2 minutes or until golden brown. Frost and fill the cake with cream cheese frosting and spread the toasted coconut flakes all over the cake for another layer of texture.
OTHER CAKE RECIPES YOU MIGHT ALSO LIKE:
Coconut Cake with Berry Compote
Coconut Carrot Cake Recipe
Ingredients
Cake
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1 1/2 tsp baking powder
- 1 tablespoon ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp nutmeg
- 1 tsp kosher salt
- 1 cup neutral oil vegetable or grapeseed
- 1 cup granulated sugar
- 1/2 cup light brown sugar firmly packed
- 4 eggs room temperature
- 1/2 cup buttermilk
- 2 1/2 cups freshly grated carrots
Cream Cheese Frosting
- 1 cup unsalted butter room temperature
- 8 oz cream cheese softened
- 3 cups confectioners sugar
- 2 tsp vanilla extract
- Pinch of salt
- 8 oz unsweetened shredded coconut
Instructions
Cake
- Preheat the oven to 350°F degrees. Line 3 6” cake pans or 2 8” cake pans with parchment rounds, spray with oil and lightly dust with flour. See Notes Section for baking in an 8×8 Sheet pan.
- Peel the carrots. Using a Food processor- grate/shred the carrots. Set aside.
- In a medium bowl- combine all-purpose flour, baking soda, baking powder, spices, salt and whisk to combine.
- In a stand mixer fitted with a paddle attachment- combine oil, granulated sugar, light brown sugar and mix until combined.
- Add eggs one at a time, mixing until each egg is incorporated before adding the next egg. Add the buttermilk.
- Add dry ingredients to wet ingredients and mix on medium for 30 seconds- careful to not over mix the batter. Stop the mixer when a few ribbons of flour are visible and finish by folding the carrots into the batter with a spatula.
- Evenly distribute the cake batter into each prepared cake pan and bake for 25- 35 minutes for 6” cake or 30-40 min for 8” cake. Check cakes by inserting a toothpick in the center. If it comes out clean or with a few crumbs- cakes are done!
- Place on a cooling rack for 10 minutes in the pan before turning the cake pan upside down to release the cake to completely cool.
- Prepare the buttercream
Cream Cheese Frosting
- Beat the butter and cream cheese on medium speed for 3-5 minutes or until well combined. Add pinch of salt
- Sift confectioners sugar and add 1 cup at a time. Beat on medium speed until combined before adding additional confectioners sugar. Beat until smooth and spreadable. Test frosting for sweetness- if you want the frosting more sweet, add more confectioners sugar 3 tablespoons at a time. *SEE NOTES
- Add unsweetened coconut flakes to a sheet pan and broil for 2 minutes or until golden brown. Add coconut flakes to the frosted cake
Notes
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