Best Coconut and Carrot Cake

Portions: 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.

Why I ❤️ it • Recipe • Ingredients • Preparation

Ginger, coconut, and carrot cake.

Why I ❤️ 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

Cook Time30

Total Time45

Utensils and tools

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

⅓ cup thinly shredded coconut for decoration
⅓ 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 ºF [150 ºC].

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.

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

More dessert recipes

More: dessert recipes

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.