Simple Coconut Carrot Cake with Cream Cheese Frosting
Servings: 9 -12 slices
A delicious one layer Simple Coconut Carrot Cake made with sweetened coconut and carrots. Topped with a delectable cream cheese frosting!
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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.
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