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Coconut Carrot Cake

A moist and flavorful carrot cake layered with cream cheese frosting and coated in toasted coconut, perfect for Easter and spring celebrations.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 10 slices
Course: Desserts
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 3/4 cup vegetable oil
  • 3 eggs
  • 2 tsp vanilla extract
  • 2 cups grated carrots
  • 1 cup shredded coconut
Cream Cheese Frosting
  • 8 oz cream cheese softened
  • 1/2 cup unsalted butter softened
  • 3 cups powdered sugar
  • 1 tsp vanilla extract
Coconut Topping
  • 1.5 cups shredded coconut toasted

Equipment

  • cake pan
  • Whisk
  • Mixing bowl

Method
 

  1. Preheat oven to 350°F and grease two round cake pans.
  2. Whisk flour, baking powder, baking soda, cinnamon, and salt in a bowl.
  3. Mix sugars, oil, eggs, and vanilla in a separate bowl.
  4. Fold in carrots and shredded coconut.
  5. Combine dry and wet ingredients until just mixed.
  6. Divide batter between pans and bake for 30–35 minutes.
  7. Cool cakes completely before frosting.
  8. Beat cream cheese, butter, powdered sugar, and vanilla to make frosting.
  9. Frost cake layers and decorate with toasted coconut.

Notes

Use freshly grated carrots for the best moisture and flavor. Toast coconut carefully to avoid burning.