Coconut Carrot Cake


April 26, 2022 By: Comments
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Prep:
20 Minutes
Cook:
40 Minutes
Serves:
12
This fun, retro-inspired cake is all about texture, with plenty of shredded coconut and grated carrots mixed into a gently spiced batter. Crushed pineapple lends a touch of tropical flair, and the rich, tangy cream cheese frosting ties it all together. Try it at your next cookout or dinner party for a dessert that kids and adults will love!

Ingredients

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Directions

  1. Preheat the oven to 350°F. Grease and flour two 9-inch round baking pans.
  2. Whisk together the flour, baking soda, baking powder, salt, cinnamon and nutmeg in a medium bowl.
  3. Using a stand or hand mixer, beat the sugars and oil on medium speed until combined. Add the eggs, one at a time, and mix until evenly incorporated. Add the flour mixture and mix just until combined. Gently fold in the carrots, pineapple and coconut.
  4. Divide the batter evenly between the prepared pans and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
  5. Allow the cakes to cool completely in the pan before frosting.
  6. Beat the cream cheese and butter together in a large mixer bowl on medium speed for 3-4 minutes. Add the powdered sugar and vanilla extract, and beat on medium-low speed until incorporated.
  7. Place a layer of carrot cake on a serving dish. Spread a layer of cream cheese frosting and top with the second layer of cake. Frost the entire cake with the remaining frosting.

Recipe Tip: For the perfect carrot cake, grate fresh carrots instead of using pre-shredded carrots, which lack moisture.