Carrot Cake Recipe With Coconut

Carrot cake recipe with coconut is a delightful and flavorful dessert that combines the natural sweetness of carrots with the tropical taste of coconut.

This classic cake is moist, tender, and perfect for any occasion. In this article, we will provide you with a step-by-step guide on how to make a delicious carrot cake with coconut.

From the preparation of ingredients to the final assembly, we’ll cover it all. So let’s dive in and create a scrumptious carrot cake that will impress your family and friends!

Carrot Cake Recipe With Coconut
Carrot Cake Recipe With Coconut

How To Prepare Carrot Cake Recipe With Coconut?

Preparation Time: 30 min

Cook Time: 30 min

Serves: 8


  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup shredded coconut
  • 1 1/2 cups grated carrots
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 teaspoon vanilla extract

For the Coconut Cream Cheese Frosting:

  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup shredded coconut, for garnish

Cooking Directions

1. Preparing the Carrots

Start by peeling and grating the carrots. Use a box grater or a food processor with a grating attachment. Set aside the grated carrots.

2. Mixing the Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and shredded coconut. Ensure all the dry ingredients are evenly combined.

3. Creaming the Butter and Sugar

In another mixing bowl, cream together the granulated sugar, brown sugar, and vegetable oil until light and fluffy. This can be done using an electric mixer or by hand with a wooden spoon.

4. Adding the Wet Ingredients

To the creamed sugar mixture, add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

5. Incorporating the Dry Ingredients

Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix, as it can result in a dense cake.

6. Baking the Cake

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Divide the cake batter equally between the pans and smooth the tops with a spatula.

Place the pans in the preheated oven and bake for approximately 30-35 minutes or until a toothpick inserted into the center of the cakes comes out clean.

7. Making the Coconut Cream Cheese Frosting

While the cakes are cooling, prepare the coconut cream cheese frosting. In a mixing bowl, beat the softened cream cheese and butter until smooth and creamy.

Gradually add the powdered sugar and vanilla extract, beating until well combined.

8. Assembling the Cake

Once the cakes have cooled completely, remove them from the pans. Place one cake layer on a serving plate and spread a generous amount of coconut cream cheese frosting on top.

Place the second cake layer on top and frost the entire cake with the remaining frosting.

Garnish the cake with shredded coconut, pressing it gently onto the sides and sprinkling it on top for an added touch of coconut flavor and visual appeal.

Nutrition Facts Of Carrot Cake Recipe With Coconut

  • Calories: 290
  • Carbohydrates: 41 g
  • Cholesterol: 94.5 mg
  • Fat: 8.2 g
  • Sodium: 276 mg
  • Potassium: 169 mg
  • Sugar: 6.4 g
  • Protein: 3.4 g

Serving and Storing

Slice the carrot cake with coconut into individual servings and serve.

This delicious cake can be enjoyed immediately or stored in an airtight container in the refrigerator for up to 5 days.

Make sure to bring the cake to room temperature before serving for the best taste and texture.

Can I use pre-shredded carrots instead of grating them myself?

Yes, you can use pre-shredded carrots if you prefer. However, freshly grated carrots usually provide better texture and flavor.

Can I freeze the carrot cake with coconut?

Yes, you can freeze the unfrosted carrot cake layers. Wrap them tightly in plastic wrap and place them in a freezer-safe container. Thaw in the refrigerator before frosting and assembling the cake.


Carrot cake with coconut is a delightful dessert that combines the sweetness of carrots with the tropical flavor of coconut.

With its moist and tender texture, it’s a perfect treat for any occasion. Follow this recipe to create a homemade carrot cake that will impress your family and friends.

Enjoy the heavenly combination of flavors and indulge in a slice of this delicious cake!


Can I omit the coconut in the recipe?

If you’re not a fan of coconut, you can omit it from the cake batter and frosting. The carrot cake will still be delicious without it.

Can I use a different frosting instead of the coconut cream cheese frosting?

Absolutely! You can use classic cream cheese frosting or even a buttercream frosting if you prefer.