coconut and carrot cake recipe

Written BySheba G Updated On
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The Best coconut and carrot cake recipe

I have been making this coconut and carrot cake for years and it is always a hit. My kids love it because it is moist and not too sweet, and I love that it has real vegetables and coconut in it. It is perfect for birthdays, potlucks, or just a weekend treat. The carrots add natural sweetness and moisture, while the coconut gives a nice texture and flavor. This cake is a great way to sneak in some extra nutrients, and it is so easy to make.

Moist Coconut Carrot Cake

4.5 from 1266 votes

This coconut carrot cake is moist, flavorful, and packed with shredded carrots and coconut. It is perfect for any occasion and easy to make from scratch.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time55 mins
Servings: 12Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Cake

2 cups all purpose flour
1 1/2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup vegetable oil
4 large eggs
2 cups finely grated carrots (about 4 medium carrots)
1 cup sweetened shredded coconut
1 teaspoon vanilla extract

For the 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 sweetened shredded coconut for topping

👨‍🍳Directions

1Preheat oven to 350 degrees F. Grease and flour a 9×13 inch baking pan.
2In a large bowl, whisk together flour, sugar, baking soda, baking powder, cinnamon, and salt.
3In another bowl, beat together oil and eggs until well combined. Stir in grated carrots, shredded coconut, and vanilla extract.
4Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5Pour batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
6Let the cake cool completely in the pan on a wire rack.
7For the frosting, beat cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla, beating until fluffy.
8Spread frosting over cooled cake and sprinkle with the additional shredded coconut.

🔧Equipment

9×13 inch baking pan
Mixing bowls
Electric mixer
Grater
Measuring cups and spoons
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 22g💛Saturated Fat: 10g❤️Cholesterol: 70mg🧂Sodium: 320mg🌾Total Carbs: 45g🥦Dietary Fiber: 2g🍬Sugars: 32g🥩Protein: 5g

📝Notes

You can use unsweetened coconut if you prefer a less sweet cake. The cake can be stored in the refrigerator for up to 5 days.

Watch Video Of How Moist Coconut Carrot Cake Works

This coconut carrot cake is always a good idea for any occasion. It works well for family gatherings because it is simple to make and everyone loves it.

❓ Frequently Asked Questions About Moist Coconut Carrot Cake

1. Can I use unsweetened coconut instead of sweetened?

Yes, you can. The cake will be slightly less sweet, but it will still be delicious. You may want to add a tablespoon more sugar to the batter if you use unsweetened coconut.

2. Can I make this cake gluten free?

Absolutely. Substitute the all purpose flour with a gluten free all purpose flour blend. Make sure it contains xanthan gum for best results.

3. How do I store leftover cake?

Store the cake in an airtight container in the refrigerator. It will stay fresh for up to 5 days. Let it come to room temperature before serving for best texture.

4. Can I freeze this cake?

Yes, you can freeze the unfrosted cake layers. Wrap them tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw in the refrigerator before frosting.

5. Can I add nuts or raisins to this recipe?

Sure. Fold in 1/2 cup of chopped walnuts or pecans, or 1/2 cup of raisins along with the carrots and coconut.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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