There’s something about the gentle hum of a quiet Sunday afternoon that calls for a treat like this carrot cake with coconut. It’s the kind of dessert that fills your kitchen with the scent of cinnamon and nutmeg, reminding you of simpler times when baking was a slow, comforting ritual. I remember pulling this cake from the oven once, the edges golden and inviting, though I was a little distracted by the kids scrambling to get outside before the rain started again. The cream cheese frosting, whipped until just right, felt like the perfect little indulgence to smooth over the chaos. And that toasted coconut sprinkled on top? It added a subtle crunch, like a secret surprise in every bite.
Why You’ll Love It
– The cake is wonderfully moist and packed with warm, familiar spices — but it’s never too heavy or overly sweet.
– The shredded coconut gives a pleasant texture contrast, though if you’re not a fan, you can easily adjust or skip it.
– Cream cheese frosting adds that creamy tangy layer that balances the sweetness, but it requires the cake to be fully cooled or it gets messy.
– It’s simple — and that’s kind of the point. No fancy techniques, just honest ingredients and comforting flavors.
If you’re worried about the texture, it’s forgiving enough to hold together even if you forget to fold in the coconut just right (I’ve done it). Plus, the walnuts add a little nutty surprise that pairs beautifully with the spices.
PrintCarrot Cake with Coconut
A moist and flavorful carrot cake infused with shredded coconut and warm spices, topped with a creamy cream cheese frosting and toasted coconut flakes.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 12
Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 cup granulated sugar
1/2 cup packed light brown sugar
1 cup vegetable oil
4 large eggs
2 teaspoons vanilla extract
3 cups grated carrots (about 4-5 medium carrots)
1 cup sweetened shredded coconut
1/2 cup chopped walnuts
8 ounces cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
1/4 cup sweetened shredded coconut, toasted
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger until well combined.
In a large bowl, beat the granulated sugar, light brown sugar, and vegetable oil until smooth.
Add the eggs one at a time to the sugar and oil mixture, beating well after each addition.
Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Fold in the grated carrots, shredded coconut, and chopped walnuts until evenly distributed.
Pour the batter into the prepared baking pan and spread it evenly.
Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool completely in the pan on a wire rack.
While the cake cools, prepare the cream cheese frosting: In a medium bowl, beat the softened cream cheese and unsalted butter until smooth and creamy.
Gradually add the powdered sugar, beating until the frosting is light and fluffy.
Mix in the vanilla extract.
Once the cake is completely cooled, spread the cream cheese frosting evenly over the top.
Sprinkle the toasted shredded coconut over the frosting for garnish.
Cut into 12 pieces and serve.
Kitchen Notes
This recipe doesn’t demand any special equipment, just a reliable baking pan and a mixer or sturdy whisk for the frosting. I usually serve this alongside a cup of hot tea or coffee — it’s a nice balance to the cake’s richness. If you want to mix things up, you could try swapping walnuts for pecans, or even adding a handful of raisins for an extra chewiness, though I haven’t tested every variation myself. For a dairy-free twist, a cream cheese alternative could work, but the texture might change a bit. Toasting the coconut flakes on top is worth the extra minute or two because it adds a lovely depth.
FAQ
Q: Can I make this cake ahead of time?
A: Absolutely. It keeps well in the fridge for several days, and you can freeze it too. Just be sure to wrap it tightly.
Q: What if I don’t have fresh carrots?
A: Pre-grated carrots from the store work fine in a pinch, but fresh grated gives the best texture.
Q: Is the cake very sweet?
A: It strikes a nice balance — sweet but not overwhelming, thanks in part to the cream cheese frosting.
Q: Can I use shredded coconut without sweetener?
A: Yes, but it might slightly change the flavor profile. Toasting helps bring out the natural nuttiness.
If you’re craving a cozy moment wrapped up in familiar flavors, this carrot cake with coconut might just be your next go-to. It’s the kind of recipe that invites you to slow down, slice a piece, and savor. Go ahead, save it for later or bake it now — either way, it’s worth it.