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Coconut and Carrot Cake with Ginger

  • EspaƱol
Portions: 6 servings

Calories: 403kcal

Nothing like a slice of this spiced carrot and coconut cake with a touch of ginger to go with your coffee. This is a new way to make a carrot cake you'll love. Ginger and coconut are some of my favorite ingredients, and they work perfectly together in this cake.

By Clara Gonzalez - Last revised Nov 14, 2023. Published Feb 7, 2013.

Why I ā¤ļø it Recipe Ingredients Preparation

Ginger, coconut, and carrot cake.

Ginger, coconut, and carrot cake.

Why I ā¤ļø it

The ingredients in this coconut carrot cake are nothing unusual, but the combination of flavors and textures takes it to another level.

Another thing I love about it is how easy it is to make. You don't need any rare tools, or slave over it for hours, which makes it perfect for serving on short notice. Friends will love it, and you'll be asked to make it often afterward.

Coconut and carrot cake recipe

This free recipe contains Amazon affiliate links, and I receive a small commission when you purchase, at no cost to you. Thank you!

Nothing like a slice of this spiced carrot and coconut cake with a touch of ginger to go with your coffee. This is a new way to make a carrot cake that you'll love.

Course: Dessert
Inspiration: Fusion
Category: best carrot cake recipe, carrot cake recipe with coconut, carrot coconut cake, easy carrot cake recipe
Author: Clara Gonzalez

Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins

Utensils and tools

  • Stand mixer or electric hand mixer
  • Spatula
  • Parchment paper
  • 6-cup bundt pan
  • Oil spray to grease pan
Coconut and carrot cake with ginger.
 Brown rice pilaf.

Ingredients

For cake

  • ¼ cup melted coconut oil, plus extra to grease the mold
  • 1 cup all-purpose flour
  • 3 teaspoon ground ginger powder
  • 1½ teaspoon cinnamon powder
  • 1½ teaspoon baking powder
  • ¼ teaspoon salt
  • 2 large eggs
  • ½ cup brown sugar
  • 1½ cup grated carrot (see tips)
  • 1 cup coarsely grated coconut

For icing

  • ā…“ cup thinly shredded coconut for decoration
  • ā…“ cup powdered white sugar
  • ¼ teaspoon vanilla extract
  • ½ teaspoon coconut milk

Preparation

Before you start, make sure you have all the ingredients and utensils ready.

Step 1: Getting ready

Grease with oil a small (4-6 cups) bundt cake mold, or line with parchment paper a 9-inch round cake pan.

Heat oven to 300 ĀŗF [150 ĀŗC].

Step 2: Combining dry ingredients

In a large bowl, and with a wire whisk, combine flour, ginger, cinnamon, baking powder, and salt.

Set it aside.

Step 3: Combining wet ingredients

With a stand mixer or handheld electric mixer and with the paddle attachment, beat eggs and brown sugar over medium speed until the mixture is a paler color.

Slowly pour the oil into the mixture while still beating.

Step 4: Making batter

Add the flour mixture and whisk until mixed well. Fold in coconut and carrot using a spatula.

Pour the batter into the prepared mold.

Step 5: Baking

Cook in the preheated oven for 25 minutes or until a toothpick inserted in the middle comes out clean.

Remove from the oven and cool to room temperature on a wire rack. Don't turn off the oven and proceed to the next step.

Step 6: Decorating

While the cake cools down, place the coconut flakes for decoration on a baking tray and bake until most turn golden brown. Remove from the oven and let it cool down to room temperature. Set aside.

Combine the powdered sugar with vanilla extract and coconut milk and stir to mix well. It should be very thick but pourable. Add a few more drops of coconut milk if needed.

Pour this mix on the cake, and top with the toasted coconut.

Top tips

  • This coconut and carrot cake recipe has a few differences from the traditional carrot cake – aside from having coconut, of course– there's no butter or cream cheese frosting in it. Instead, I have used coconut oil and a lovely coconut icing for extra moistness and to enhance the coconutty taste.
  • How finely your carrot is grated will change the texture of the cake. Finely-grated carrots produce a denser, chewier cake; coarsely-grated carrots yield a more crumbly cake.
  • You can use vegetable oil instead of coconut oil in a pinch, but it won't have as strong a coconut flavor as using coconut oil.
Coconut and carrot cake with ginger.
Coconut and carrot cake with ginger.

Serving suggestions

This goes great with afternoon coffee or a cup of tea. For double ginger goodness, try this ginger tea.

If you want to try more carrot cakes, don't miss this rustic Christmas carrot cake, or these easy carrot cake cupcakes.

Nutritional information

Calories: 403kcal | Carbohydrates: 53g | Protein: 5g | Fat: 22g | Saturated Fat: 18g | Sodium: 145mg | Potassium: 367mg | Fiber: 5g | Sugar: 31g | Vitamin A: 5345IU | Vitamin C: 2.1mg | Calcium: 63mg | Iron: 2.1mg

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FAQs

What is the purpose of carrots in carrot cake?

Carrots make carrot cakes taste like carrots, and add sweetness, bulk, moistness, and a gorgeous color.

What is a low-carb substitute for carrots?

Some people substitute zucchini for carrots in low-carb cakes. Since zucchini is not as sweet as carrots, more sweetener must be added to compensate.

Print card

This is just a printer-friendly summary; some useful details are found in the recipe above.

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How to Make Carrot Cake with Coconut and Ginger

Ingredients

For cake

  • ¼ cup coconut oil ,Ā plus extra to grease the mold
  • 1 cup all-purpose flour
  • 2 tablespoon ginger powder
  • 1½ teaspoon cinnamon powder
  • 1½ teaspoon baking powder
  • ¼ teaspoon salt
  • 2 eggs (large)
  • ½ cup brown sugar
  • 1½ cup carrot , grated Ā (see notes)
  • 1 cup coarsely grated coconut

For decorating

  • ā…“ cup shredded coconut for decoration
  • ā…“ cup powdered white sugar
  • ¼ teaspoon vanilla extract
  • ½ teaspoon coconut milk

Instructions

Getting ready

  • Grease with oil a small (4-6 cups) bundt cake mold, or line with parchment paper a 9-inch round cake pan.
    Heat oven to 300 ĀŗF [150 ĀŗC].

Combining dry ingredients

  • In a large bowl, and with a wire whisk, combine flour, ginger, cinnamon, baking powder, and salt.
    Set it aside.

Combining wet ingredients

  • With a stand mixer or handheld electric mixer and with the paddle attachment, beat eggs and brown sugar over medium speed until the mixture is a paler color.
    Slowly pour the oil into the mixture while still beating.

Making batter

  • Add the flour mixture and whisk until mixed well. Fold in coconut and carrot using a spatula.
    Pour the batter into the prepared mold.

Baking

  • Cook in the preheated oven for 25 minutes or until a toothpick inserted in the middle comes out clean.
    Remove from the oven and cool to room temperature on a wire rack. Don't turn off the oven and proceed to the next step.

Decorating

  • While the cake cools down, place the coconut flakes for decoration on a baking tray and bake until most turn golden brown. Remove from the oven and let it cool down to room temperature. Set aside.
    Combine the powdered sugar with vanilla extract and coconut milk and stir to mix well. It should be very thick but pourable. Add a few more drops of coconut milk if needed.
    Pour this mix on the cake, and top with the toasted coconut.

Notes

How finely your carrot is grated will change the texture of the cake. Finely-grated carrot will produce a denser, chewier cake, a coarsely-grated carrot will yield a looser cake.

Nutrition

Calories: 403kcal

By Clara Gonzalez, published Feb 7, 2013 on Tia Clara

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  1. Seed

    March 22, 2013 at 5:55 pm

    5 stars
    I made this last night and OH MY was it delicious!! Everybody is getting this whenever I need to bring something to a party for the next year! So moist and flavorful. The only tweaks I did were using my own fresh ginger root that I grated, about a tablespoon in place of the powder. I also did the 1/2 cup brown sugar plus a special little "pinch" for good measure. Not sure it needed it though! And for the icing I ended up using several 1/2 teaspoons of coconut milk to get the proper consistency. I used four individual bundt pans and it was the perfect amount of batter. They were so pretty I wanted to take a picture...."were" being the operative word here šŸ˜‰ Thanks so much! Blessings!

    Reply
    • Lora

      May 01, 2013 at 9:34 pm

      I would love to make this for my book club Fridya but I was wondering about the 2 tablespoons of ginger powder (which I am assuming is the same as ground ginger). That sounds like a lot. Usually when I bake with ginger recipe calls for 1 tsp at most. Is this a typo?

      Reply
      • Tia Clara

        May 01, 2013 at 10:39 pm

        Ginger powder is nowhere near as spicy as fresh ground ginger, and yes, you need two tablespoons of powder to get it to taste "gingery".

  2. Maria2

    March 16, 2013 at 10:50 pm

    That looks so good. I need to make it.

    Reply
  3. Laurel

    February 23, 2013 at 8:57 am

    This cake looks amazing. Just wondering, is this a Dominican recipe? My daughter wants to bring in something Dominican to share with her class, during her presentation on the Dominican Republic.

    Reply
    • Tia Clara

      February 23, 2013 at 10:36 am

      Not, this is one I created. You can tell which are traditional Dominican dishes because they also have their Spanish name.

      Reply
  4. Suzanne Perazzini

    February 09, 2013 at 6:33 pm

    I agree that ginger and coconut make anything taste better.
    You are so lucky to have a friend you are so in tune with. I remember some famous man saying that all we need in the world is one good friend.

    Reply
  5. Julia

    February 09, 2013 at 12:08 am

    Great friends with common ground are so important in life! And a cake like this is perfect for sharing with a valuable friend or family. This cake looks awesome and you're right - everything is better with ginger and coconut! šŸ™‚

    Reply
  6. Emma

    February 08, 2013 at 11:24 pm

    Holy moly! I want to lick the icing on that cake. Beautiful pictures.

    Reply
  7. marcie @ flavor the moments

    February 08, 2013 at 11:08 pm

    This cake just oozes with appeal! I can taste the creamy frosting, crunchy coconut, and spicy warmth in the cake. Can you tell I love carrot cake? I love ginger too. I've got this one pinned!

    Reply
  8. Corey

    February 08, 2013 at 8:38 pm

    5 stars
    What a beautiful post and pictures. Your friendship shines through.

    Reply

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Hi, I'm TĆ­a Clara! I have been a recipe developer, and recipe writer for 20+ years, and here I share my easy recipes you'll love.

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