Simply made in one bowl, this cake combines sweetened coconut, carrots and warming cinnamon for a truly delightful bite.

If you love a traditional carrot cake recipe, this coconut carrot cake is a nice way to upgrade on those flavours!

A light, single layer cake that’s perfect for any Springtime day.

Carrots and sweet coconut pair so well together making this a flavorful cake! The coconut brings a lovely sweetness to the cake, while the carrots make this a moist carrot cake. And warming cinnamon and nutmeg are just the right spices to bring all the flavours together.

And you can’t forget the homemade cream cheese frosting! Just like my apple cake with cream cheese frosting, it’s easily made by just stirring a few ingredients together, It’s truly my favorite frosting!

This is truly the BEST dessert to whip up for any gathering! Whether it’s Easter, Mother’s Day or any special occasion, this cake will delight everyone.

Just one bite of this cake and you might already know you’ll need a second piece! I think this is the best carrot cake recipe.

Why you’ll love this simple cake

• This is a simple one-bowl cake that’s easy to make!
• It’s perfectly delicious.
• You don’t need to use a mixer with a paddle attachment, hand mixer or anything fancy to make this cake.
• It has lots of carrot and coconut flavor!
• Easy to make ahead for any gathering, whether it’s brunch or a dinner party.

Ingredients needed to make this easy carrot cake recipe

Sweetened Shredded Coconut: This cake is filled with sweetened shredded coconut for the perfect touch of sweetness! It also adds to keeping the cake moist.

Carrots: A classic ingredient in a carrot cake, you’ve got to have shredded carrots of course! The fresh carrots keep this cake moist.

Greek Yogurt: Make sure to use a plain full-fat / whole milk greek yogurt in this cake.

Unsalted butter, sugar & eggs: The base wet ingredients of this cake include unsalted butter, white sugar and eggs.

All Purpose Flour, baking powder & salt: The base dry ingredients of this coconut carrot cake are classic cake ingredients of flour, baking powder and salt.

Cinnamon & Nutmeg: Warming spices of ground cinnamon and ground nutmeg round out the flavours of this cake and are classic carrot cake flavours.

Cream Cheese Icing: softened cream cheese, icing sugar (powdered sugar) and vanilla extract is all you need to make the icing.

Step by step process to make this coconut carrot cake

Step 1: Pre heat the oven to 350F. Line a 9×9 inch pan with parchment paper, long enough to line the bottom of the pan with extra hanging over the sides. Spray the parchment paper with your favourite cooking spary OR grease well with butter.

Step 2: Shred carrots on the large side of a cheese grater. Set aside the shredded carrots.

Step 3: In a large mixing bowl, whisk together melted butter, eggs and sugar until combined.

Step 4: Then whisk in the greek yogurt and vanilla extract until fully combined.

Step 5: Switch to a spoon and stir in the sweetened shredded coconut. Then add the flour, baking powder, ground cinnamon, ground nutmeg and salt and stir until combined to create the cake batter.

Step 6: Finally stir the grated carrots into the cake batter.

Step 7: Then, add the cake batter to the pan and pat down to make sure it’s spread out to all the corners.

Step 8: 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 the cake in the pan to cool. Once cooled, move to a plate and make the icing.

Step 9: To make the icing, 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.

Step 10: Once the cake is cooled, frost just the top of the cake and then top with additional shredded coconut if desired. Alternatively top th ecake with toasted coconut flakes for a beautiful presentation.

Step 11: Cake can be stored at room temperature, covered, for up to 3 days.

Expert tips

• Make sure you shred the carrots at home for this cake. I do not recommend use pre-packaged shredded carrots as they can be very dry and will not impart any moisture to the cake.
• Top the cake with shredded coconut or go the extra mile by toasting shredded or flaked coconut for a beautiful presentation.
• Make this carrot coconut cake one day ahead of time and wrap just the cooled cake in parchment paper then plastic wrap. Store at room temperature and frost before serving. Alternatively you can bake the cake, let it cool and then frost and store at room temperature to enjoy the next day.

Common questions

Can I use unsweetened coconut instead of sweetened?
I recommend using sweetened shredded coconut in this recipe as it adds to the overall flavour profile and helps keep the simple coconut carrot cake moist. Unsweetened shredded coconut is a bit more on the drier, less sweet side so it can affect the taste and texture of the cake slightly.

Can I make this cake ahead of time?
As this cake sits, it gets even better so making it one day ahead of time is perfectly fine. Make the cake; let it fully cool; and then ice it with the cream cheese frosting.

What if I want to make this in a round pan?
I have not tested this cake in a 9-inch round pan. A 9-inch round pan holds less volume than a 9-inch square pan so you risk the cake taking longer to bake and/or the cake over-flowing if using a round instead of square pan.

Storage

This cake can be stored at room temperature, covered, for up to 3 days since this cake tastes even better as the flavours meld together.

More simple and delicious cake recipes from the blog:

Apple Cinnamon Crumble Cake

Rhubarb Cake

The Best Dark Chocolate Cake

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Simple Coconut Carrot Cake with Cream Cheese Frosting

A delicious one layer Simple Coconut Carrot Cake made with sweetened coconut and carrots. Topped with a delectable cream cheese frosting!

Course Dessert

Cuisine American

Keyword carrot cake, coconut cake

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 9 -12 slices

Author Jess

Ingredients

• 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

Instructions

• 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.

Notes

• Make sure you shred the carrots at home for this cake. I do not recommend use pre-packaged shredded carrots as they can be very dry and will not impart any moisture to the cake. 
• Top the cake with shredded coconut or go the extra mile by toasting shredded or flaked coconut for a beautiful presentation.
• Make this carrot coconut cake one day ahead of time and wrap just the cooled cake in parchment paper then plastic wrap. Store at room temperature and frost before serving. Alternatively you can bake the cake, let it cool and then frost and store at room temperature to enjoy the next day.

The post Simple Coconut Carrot Cake with Cream Cheese Frosting appeared first on Cooking in my Genes.

A one layer chocolate cake like this is made in just one bowl so it’s perfect to whip up for any occasion.

This chocolate cake is rich in flavour but not too sweet plus it’s so simple to make!

I love this dark chocolate cake anytime of year: beautiful for Valentine’s Day; divine in the Winter season or for a holiday dessert; lovely for a birthday; or, try it in the summer season topped with fresh berries.

We all need a homemade chocolate cake in our recipe repertoire and I am telling you this is the one!

Why you’ll love this dark chocolate cake

• Made in just one bowl, this cake comes together so easily
• It’s delicious anytime of year!
• No electric mixer is require.
• It’s a moist chocolate cake that will become a household favourite!

Ingredients Needed to make this homemade chocolate cake

Dark chocolate: Use 70-75% dark chocolate for the best tasting results! (You can use a dark chocolate bar OR dark chocolate baking squares).

Sugar, eggs and vanilla extract: Balance out the dark chocolate flavour.

Butter: All cakes need butter!

Greek yogurt & avocado or canola oil: A full fat Greek yogurt helps keep this cake very moist.

Dry ingredients: All purpose flour, cocoa powder, baking powder and salt.

For the frosting: Hot water, butter, cocoa powder and icing sugar make the silkiest smooth light frosting.

Most of the ingredients are basic baking or pantry items, you might just need to grab some dark chocolate to make this decadent cake.

Step by Step Process to make this one-bowl dark chocolate cake

Step 1: Preheat the oven to 350F. Butter or spray a 9-10 inch cake pan & line with parchment paper *important so cake can be removed easily*.

Step 2: In a small bowl whisk together cocoa powder, baking powder, flour & salt; set aside.

Step 3: Put butter & dark chocolate in a small pot. Heat over medium low heat, stirring until smooth.

Step 4: Transfer the melted chocolate mixture into a large mixing bowl; let cool for 5 minutes. Whisk in oil, sugar, vanilla extract & greek yogurt until combined.

Step 5: Add eggs & mix well.

Step 6: Add dry ingredients into the bowl & whisk until smooth.

Step 7: Pour it into the prepared cake pan & bake 40-50 minutes or until a toothpick inserted to the center comes out clean.

Step 8: Allow the cake to cool in the pan fully before removing from the pan to a cooling rack.

Step 9: When the cake is completely cool, make the frosting and ice just the top of the cake using a swirling pattern.

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One-Bowl Dark Chocolate Cake

A perfectly decadent, easy to make dark chocolate cake that is wonderful for any occasion. It's the best homemade chocolate cake you'll make!

Course Dessert

Cuisine American

Keyword chocolate cake

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 10 -12

Author Jess

Ingredients

• 125g 70-75% dark chocolate 
• 1/2 cup unsalted butter
• 1 1/4 cup granulated sugar
• 1/4 cup neutral oil like avocado or canola oil
• 2 eggs
• 1 tsp vanilla extract
• 1 cup full fat plain Greek yogurt
• 3 tbsp cocoa powder
• 1 tsp baking powder
• 1 cup all purpose flour
• 1/2 tsp salt

For the chocolate frosting

• 2 tbsp hot water
• 1 tbsp butter
• 3 tbsp cocoa powder
• 1 cup icing sugar
• pinch salt  

Instructions

• Preheat the oven to 350F. Butter or spray a 9-10 inch cake pan & line with parchment paper *lining the pan is important so cake can be removed easily*.
• In a small bowl whisk together cocoa powder, baking powder, flour & salt; set aside.
• Put butter & dark chocolate in a small pot. Heat over medium low heat, stirring until smooth.
• Transfer the melted chocolate mixture into a large mixing bowl; let cool for 5 minutes. Whisk in oil, sugar, vanilla extract & greek yogurt until combined.
• Add eggs & mix well.
• Add dry ingredients into the bowl & whisk until smooth.
• Pour it into the prepared cake pan & bake 40-50 minutes or until a toothpick inserted to the center comes out clean.
• Allow the cake to cool in the pan fully before removing from the pan to a cooling rack.
• When the cake is completely cool, make the frosting and ice just the top of the cake using a swirling pattern.

Notes

• While the frosting is divine, if you want a super simple cake just skip the icing and top the cake with whipped cream and fresh berries.
• If you want to make this cake ahead of time, once completely cooled after it bakes, wrap tightly in foil or plastic wrap and store at room temperature. When ready, unwrap the cake, frost it and serve.
• Once frosted, cover the cake with a 'cake keeper' or an overturned large bowl - this will help keep out dust etc. You can store this cake for 3 days at room temperature.

Expert tips for making this one layer chocolate cake recipe

• Make sure to use 70-75% dark chocolate; it will give the best flavour for this cake!
• The frosting for this recipe is very light and is meant to only cover the top of the cake; if you’d like more, simply double the frosting recipe.
• While the frosting is divine, if you want a super simple cake just skip the icing and top the cake with whipped cream and fresh berries.

FAQ

Can I make this cake ahead of time?
YES! Make it a day ahead and once completely cooled after it bakes, wrap tightly in foil or plastic wrap and store at room temperature. When ready, unwrap the cake, frost it and serve.

How should I store this cake?
Once frosted, cover the cake with a ‘cake keeper’ or an overturned large bowl – this will help keep out dust etc. You can store this cake for 3 days at room temperature.

Can I use milk or semi-sweet chocolate in this recipe?
The recipe is created using dark chocolate so it has not been tested using another type. Some semi-sweet chocolate however can have a higher percentage, up to about 65% so it might work.

And you cannot go wrong pairing this dark chocolate cake with a glass of wine! This recipe was originally created for it’s perfect wine pairing, Hello Someday Wine Syrah.

More delicious desserts from the blog:

The Best Fudgy Chocolate Brownie Cookies

Coconut Carrot Cake with Cream Cheese Frosting

Chewy Chocolate Pretzel Bars

Until the next cooking adventure,
Jess

The post The Best Dark Chocolate Cake appeared first on Cooking in my Genes.

Baking is bringing me serious comfort these days.

So, I’m sharing my Mom’s recipe for these simple & irresistible one-bowl cookies.

What makes these cookies so special?

They’re soft, chewy & chocolatey! These cookies were the MOST requested cookie recipe growing up; I swear my Mom brought them to every family event.

Still to this day this is my go-to cookie recipe when I want a dessert that doesn’t take a lot of time. These cookies are made from basic baking ingredients that come together in just one bowl.

Ingredients for the perfect one-bowl oatmeal chocolate chip cookies

Unsalted butter: Gives you full control over the salt-level in this recipe (that’s why we add a bit of salt separately into the cookie dough).

Sugar: Oatmeal chocolate chip cookies should always be made with a mixture of white and brown sugar.

Eggs: Helps bind the cookie dough together and adds to the chewy texture.

Old-fashioned rolled oats: Use old-fashioned rolled oats to ensure you get the BEST soft & chewy cookie. Quick oats are thinner and more powdery so you won’t get the desired texture.

Chocolate chips: Packing these cookies full of chocolate chips to give you more chocolate per bite!

Flour: All purpose flour is the best for baking cookies.

Vanilla Extract: A key ingredient in bringing all the flavours together.

Salt: All baked goods need salt to balance their sweetness.

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One Bowl Oatmeal Chocolate Chip Cookies

Made in just one bowl, look no further for the best oatmeal chocolate chip cookie recipe. This chewy, chocolately cookie is what dreams are made of! Packed with tons of chocolate chips and oats, pair with a glass of milk or cup of coffee for the most delicious treat.

Course Dessert

Cuisine American

Keyword oatmeal chocolate chip cookies, one bowl cookies

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 16 cookies

Author Jess

Equipment

• large baking sheet, parchment paper

Ingredients

• 1/2 cup unsalted butter, melted
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 egg
• 1/2 tsp vanilla extract
• 1 cup all purpose flour
• 1/2 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1 cup old fashioned rolled oats
• 3/4 cup chocolate chips

Instructions

• Pre-heat oven to 350F & line a large baking sheet with parchment paper.
• To a bowl add melted butter, sugar & brown sugar and stir until well combined.
• Stir in egg and vanilla until well combined.
• Add flour, baking soda, baking powder & salt. Mix until combined.
• Stir in oats and then chocolate chips.
• Scoop 1 1/2 - 2 tablespoonfuls of cookie batter per cookie into balls, placing them about 2 inches a part on a baking sheet (make sure to leave space between cookies as they will spread). Makes about 16-18 cookies so you may need to bake in batches. 
• Bake 8-10 minutes, until cookie edges are just golden. Leave on the baking sheet a few minutes, then put on a rack to fully cool.

Notes

1. Every oven is different so take out cookies when they are just turning golden brown around the edges; cookies will still be very soft in the middle.
2. Want to freeze these cookies? Baked cookies freeze well for up to 2 months.
3. Chocolate chips: I like to use semi-sweet chocolate chips but milk or dark chocolate work great too!

This is my go-to cookie base recipe so you can make some variations within the recipe fairly easily. Some great recipe variations to substitute for the chocolate chips are:

• White chocolate chips or festive mini-eggs for Easter
• Try chopped pecans or walnuts
• Use raisins to make this an oatmeal raisin cookie

However you choose to make and enjoy these, I promise these oatmeal chocolate chip cookies will satisfy your cookie cravings!

Until the next cooking adventure,
Jess

The post One Bowl Oatmeal Chocolate Chip Cookies appeared first on Cooking in my Genes.