Embrace the Spring season with this delectable Coconut Carrot Cake!
Simply made in one bowl, this cake combines sweetened coconut, carrots and warming cinnamon for a truly delightful bite.
A light cake that’s perfect for any Springtime day.
Carrots and coconut pair so well together! The coconut brings a lovely sweetness to the cake, while the carrots keep the cake moist. And warming cinnamon and nutmeg are just the right spices to bring all the flavours together.
And you can’t forget the cream cheese frosting! Easily made by just stirring a few ingredients together, it truly doesn’t get any simpler.
What ingredients are in a coconut carrot cake
Sweetened Shredded Coconut: This cake is filled with coconut for the perfect touch of sweetness!
Carrots: A classic ingredient in a carrot cake of course! It keeps this cake moist.
Greek Yogurt: Make sure to use a full-fat / whole milk greek yogurt in this cake.
Unsalted butter, sugar & eggs: The base wet ingredients of this cake.
Flour, baking powder & salt: The base dry ingredients of this coconut carrot cake.
Cinnamon & Nutmeg: Warming spices round out the flavours of this cake.
This is a simple one-bowl cake that’s perfectly delicious and easy to make!
Coconut Carrot Cake
A delightful, light and tasty Coconut Carrot Cake made with sweetened coconut and carrots. Topped with a delectable cream cheese frosting!
- 1/2 cup unsalted butter, melted
- 2 eggs
- 2/3 cup granulated sugar
- 1 cup whole milk greek yogurt
- 2 tsp vanilla extract
- 1 cup sweetened shredded coconut
- 1 cup all purpose flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1 1/4 cups shredded carrots about 3 carrots
Cream Cheese Frosting
- 1/2 cup cream cheese, softened
- 1/4 cup icing sugar
- 2 tbsp icing sugar
- 1 tsp vanilla extract
Pre heat the oven to 350F. Line a 9x9 inch pan with parchment paper, long enough to line the bottom of the pan with extra hanging over the sides. Spray the parchment paper OR grease well with butter.
Shred carrots on the large side of a cheese grater and set aside.
In a large bowl, whisk together melted butter, eggs and sugar.
Then whisk in the greek yogurt and vanilla extract.
Switch to a spoon and stir in the shredded coconut. Then add the flour, baking powder, ground cinnamon, ground nutmeg and salt and stir until combined.
Finally stir in the shredded carrots.
Then, add the batter to the pan and pat down to make sure it's spread out to all the corners.
Bake for 35-40 minutes or until a toothpick comes out clean and the edges are golden and pulling away from the sides of the pan.
Leave in the pan to cool. Once cooled, move to a plate and make the frosting.
To make the frosting, microwave the cream cheese for 10-20 seconds until warm and quite soft. To the cream cheese add 1/4 cup plus 2 tbsp icing sugar and vanilla extract and stir until smooth.
Frost the cooled cake and then top with additional shredded coconut if desired.
Cake can be stored at room temperature, covered, for up to 3 days.
Just one bite of this cake and you might already know you’ll need a second piece!
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Until the next cooking adventure,