This delightful coconut carrot cake combines the natural sweetness of carrots with the tropical flavor of shredded coconut. It's a moist and flavorful dessert that's perfect for any occasion, whether it's a family gathering or a simple treat for yourself.
While most of the ingredients for this recipe are common pantry staples, you might need to pick up shredded coconut and grated carrots. These ingredients add unique textures and flavors to the cake. Make sure to get fresh carrots and unsweetened shredded coconut for the best results.

Ingredients For Coconut Carrot Cake Recipe
Flour: The base of the cake, providing structure and texture.
Baking powder: Helps the cake rise and become fluffy.
Cinnamon: Adds a warm, spicy flavor that complements the sweetness of the cake.
Salt: Enhances the flavors of the other ingredients.
Granulated sugar: Adds sweetness and helps with the cake's texture.
Brown sugar: Adds a deeper, molasses-like sweetness and moisture.
Eggs: Bind the ingredients together and add richness.
Vegetable oil: Keeps the cake moist and tender.
Grated carrots: Provide natural sweetness, moisture, and a lovely texture.
Shredded coconut: Adds a tropical flavor and chewy texture.
Technique Tip for This Recipe
When grating carrots, use the finer side of the grater to ensure they blend seamlessly into the batter. This will help maintain the cake's moisture and create a more uniform texture.
Suggested Side Dishes
Alternative Ingredients
all-purpose flour - Substitute with whole wheat flour: Adds a nutty flavor and increases fiber content.
baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder.
ground cinnamon - Substitute with pumpkin pie spice: Adds a more complex flavor with additional spices like nutmeg and cloves.
salt - Substitute with sea salt: Provides a slightly different mineral content and flavor.
granulated sugar - Substitute with coconut sugar: Adds a caramel-like flavor and is less processed.
brown sugar - Substitute with maple syrup: Adds a rich, natural sweetness and moisture.
large eggs - Substitute with flax eggs: Mix 1 tablespoon ground flaxseed with 3 tablespoon water per egg for a vegan option.
vegetable oil - Substitute with applesauce: Reduces fat content and adds natural sweetness and moisture.
grated carrots - Substitute with grated zucchini: Provides similar moisture and texture with a slightly different flavor.
shredded coconut - Substitute with chopped nuts: Adds a crunchy texture and nutty flavor.
Alternative Recipes Similar to This Cake
How to Store or Freeze Your Cake
To keep your coconut carrot cake fresh and moist, store it in an airtight container at room temperature for up to 3 days. If you prefer, you can also refrigerate it for up to a week. Just make sure the container is sealed tightly to prevent the cake from drying out.
For longer storage, freezing is an excellent option. First, allow the cake to cool completely on a wire rack. This step is crucial to avoid condensation, which can make the cake soggy.
Once cooled, wrap the cake tightly in plastic wrap. Make sure every part of the cake is covered to prevent freezer burn. For added protection, wrap it again in aluminum foil or place it in a heavy-duty freezer bag.
Label the wrapped cake with the date so you can keep track of its freshness. The coconut carrot cake can be frozen for up to 3 months without losing its delightful texture and flavor.
When you're ready to enjoy your frozen cake, transfer it to the refrigerator to thaw overnight. This gradual thawing process helps maintain the cake's moisture and texture.
If you're in a hurry, you can also thaw the cake at room temperature. Just be sure to keep it wrapped until it's completely thawed to prevent it from drying out.
For an extra touch of freshness, you can reheat individual slices in the microwave for about 10-15 seconds. This will bring back that just-baked warmth and make the coconut and carrot flavors pop.
If you plan to frost the cake, it's best to do so after thawing. This ensures that the frosting adheres well and doesn't become runny. Whether you choose a classic cream cheese frosting or a simple glaze, your coconut carrot cake will be a delightful treat.
How to Reheat Leftovers
Preheat your oven to 300°F (150°C). Wrap the coconut carrot cake in aluminum foil to prevent it from drying out. Place it on a baking sheet and heat for about 15-20 minutes, or until warmed through.
For a quicker method, use the microwave. Place a slice of the cake on a microwave-safe plate. Cover it with a damp paper towel to keep it moist. Microwave on medium power for 20-30 seconds. Check and add more time if necessary, but be careful not to overheat.
If you have a toaster oven, preheat it to 300°F (150°C). Place the cake on a piece of parchment paper or directly on the toaster oven rack. Heat for about 10-15 minutes, checking frequently to ensure it doesn't dry out.
For a stovetop method, use a steamer. Place the cake on a heatproof plate and set it in the steamer basket. Steam for about 5-7 minutes, or until warmed through. This method helps retain the cake's moisture.
If you prefer a slightly crispy exterior, use a skillet. Heat a non-stick skillet over low heat. Place a slice of the cake in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, or until warmed through and slightly crispy on the outside.
Essential Tools for This Recipe
Oven: Preheat to 350°F (175°C) to bake the cake.
Baking pan: Grease and flour this to prevent the cake from sticking.
Mixing bowl: Use one for the dry ingredients and another for the wet ingredients.
Whisk: Combine the flour, baking powder, cinnamon, and salt.
Electric mixer: Beat the sugars and eggs until well combined.
Spatula: Gradually add the oil while mixing and stir in the grated carrots and shredded coconut.
Grater: Grate the carrots to the required consistency.
Measuring cups: Measure out the flour, sugars, and oil accurately.
Measuring spoons: Measure out the baking powder, cinnamon, and salt.
Toothpick: Check if the cake is done by inserting it into the center.
Wire rack: Cool the cake completely after baking.
Time-Saving Tips for This Recipe
Pre-measure ingredients: Measure and prepare all ingredients in advance to streamline the baking process.
Use a food processor: Quickly grate the carrots using a food processor to save time and effort.
One-bowl method: Combine wet ingredients and dry ingredients in one bowl to reduce cleanup time.
Preheat the oven: Start preheating your oven before you begin mixing to ensure it's ready when you are.
Line the pan: Use parchment paper to line the baking pan for easy removal and less cleanup.

Coconut Carrot Cake Recipe
Ingredients
Main Ingredients
- 2 cups All-purpose flour
- 2 teaspoon Baking powder
- 1.5 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 1 cup Granulated sugar
- 0.5 cup Brown sugar
- 3 Large eggs
- 1 cup Vegetable oil
- 2 cups Grated carrots
- 1 cup Shredded coconut
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a baking pan.
- In a mixing bowl, whisk together the flour, baking powder, cinnamon, and salt.
- In another bowl, beat the sugars and eggs until well combined. Gradually add the oil while mixing.
- Stir in the grated carrots and shredded coconut.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Pour the batter into the prepared baking pan and bake for 45 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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