Coconut Carrot Cake with Cream Cheese Recipe

Carrot cake is a timeless classic that beautifully marries moist, warmly spiced cake with rich, tangy cream cheese frosting. When you add the tropical sweetness and delicate texture of coconut, the result is a luscious, multidimensional dessert that delights the palate and surprises the senses. The Coconut Carrot Cake with Cream Cheese Frosting is a celebration of textures and flavors: tender grated carrots, lightly toasted shredded coconut, aromatic cinnamon and nutmeg, and a smooth, luscious cream cheese frosting that’s just sweet enough to balance the cake’s spice.

This cake is perfect for any occasion, whether it’s a cozy family gathering, a festive holiday celebration, or a special birthday treat. The addition of coconut brings an exotic flair that elevates the traditional carrot cake into something uniquely memorable. Plus, it’s a cake that stays moist and fresh for days, making it an ideal candidate for make-ahead baking and sharing.

In this extensive guide, you’ll find everything you need to master this cake: ingredient selection and preparation, mixing techniques for the perfect crumb, tips on toasting coconut to amplify flavor, and a foolproof cream cheese frosting recipe that complements the cake without overwhelming it. We’ll also cover how to layer and decorate your cake beautifully, suggestions for variations including nut add-ins or gluten-free adaptations, and advice on storage and serving.

Whether you’re a beginner baker or a seasoned pro, this recipe breaks down each step with clarity and detail, ensuring your Coconut Carrot Cake with Cream Cheese Frosting comes out perfectly every time. So gather your ingredients and let’s dive into creating this delightful dessert that promises to become a favorite in your baking repertoire.

Ingredients

For the Cake

• 2 cups (250 g) all-purpose flour

• 2 teaspoons baking powder

• 1 ½ teaspoons baking soda

• 1 teaspoon salt

• 2 teaspoons ground cinnamon

• ½ teaspoon ground nutmeg

• ½ teaspoon ground ginger (optional)

• 1 cup (200 g) granulated sugar

• 1 cup (220 g) packed light brown sugar

• 4 large eggs

• 1 cup (240 ml) vegetable oil or melted coconut oil

• 2 teaspoons pure vanilla extract

• 3 cups (about 300 g) finely grated carrots (about 4-5 medium carrots)

• 1 ½ cups sweetened shredded coconut, toasted*

• 1 cup chopped walnuts or pecans (optional)

For the Cream Cheese Frosting

• 8 oz (225 g) cream cheese, softened

• ½ cup (115 g) unsalted butter, softened

• 4 cups (480 g) powdered sugar, sifted

• 2 teaspoons pure vanilla extract

• Pinch of salt

• ¼ cup (20 g) sweetened shredded coconut, toasted for garnish

* To toast shredded coconut: Spread coconut evenly on a baking sheet and bake at 350°F (175°C) for 5-8 minutes, stirring occasionally, until golden and fragrant. Watch closely to prevent burning.

Step-by-Step Instructions

Step 1: Prepare Your Ingredients and Equipment

• Preheat your oven to 350°F (175°C).

• Grease and flour two 9-inch round cake pans, or line with parchment paper for easy removal.

• Toast the shredded coconut if you haven’t done so already (see note above). Set aside to cool.

• Grate the carrots finely using a box grater or food processor; measure out 3 cups.

• Chop nuts if using.

Step 2: Mix Dry Ingredients

• In a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ground ginger.

• Stir in the toasted shredded coconut and chopped nuts. This ensures they are evenly distributed throughout the cake batter.

Step 3: Mix Wet Ingredients

• In a separate large bowl, whisk together granulated sugar, brown sugar, eggs, oil, and vanilla extract until smooth and combined.

• Gradually add the grated carrots to the wet mixture and stir well.

Step 4: Combine Wet and Dry Ingredients

• Add the dry ingredients to the wet ingredients in batches, folding gently but thoroughly after each addition until the batter is smooth and consistent.

• Avoid overmixing to keep the cake light and tender.

Step 5: Bake the Cake

• Divide the batter evenly between the prepared pans, smoothing the tops with a spatula.

• Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

• Rotate pans halfway through baking for even cooking.

• Remove from oven and allow cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

Step 6: Prepare the Cream Cheese Frosting

• In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy, about 3-4 minutes.

• Gradually add powdered sugar, about 1 cup at a time, beating on low speed until incorporated.

• Add vanilla extract and a pinch of salt; increase mixer speed to medium-high and beat until light and fluffy, about 3 more minutes.

• If frosting is too thick, add a teaspoon of milk or cream; if too thin, add more powdered sugar.

Step 7: Assemble the Cake

• Place one cake layer on your serving plate or cake stand.

• Spread a generous layer of cream cheese frosting evenly over the top.

• Place the second cake layer on top and apply a thin crumb coat of frosting over the entire cake to seal in crumbs.

• Refrigerate for 20-30 minutes to set the crumb coat.

• Apply the final layer of frosting smoothly all over the cake.

• Garnish with toasted shredded coconut on the top and sides as desired.

Tips for the Perfect Coconut Carrot Cake Texture and Flavor

1. Choose the Right Carrots

For a moist and tender cake, use fresh, firm carrots that are not woody or overly fibrous. Grate them finely—using a food processor can speed this up and create uniformly shredded carrots that integrate well into the batter.

2. Toast the Coconut

Toasting shredded coconut enhances its natural sweetness and imparts a delightful nutty aroma. Spread the coconut in a thin layer on a baking sheet and toast in a 350°F oven for 5-8 minutes, stirring occasionally. Watch carefully to avoid burning. Allow to cool before folding into the batter.

3. Use Fresh Spices

Cinnamon, nutmeg, and ginger provide warmth and depth to the cake. Using freshly ground spices or freshly opened containers will produce a brighter, more complex flavor.

4. Balance Moisture and Structure

Carrot cake relies on the natural moisture of carrots and oil, but too much liquid can cause a dense cake. Measuring wet and dry ingredients carefully and folding gently helps maintain a tender crumb.

5. Avoid Overmixing

When combining wet and dry ingredients, fold just until incorporated. Overmixing can develop gluten in the flour, leading to toughness.

6. Cream Cheese Frosting Temperature

For the smoothest frosting, ensure cream cheese and butter are softened to room temperature before beating. Cold ingredients can result in lumps.

Variations and Ingredient Substitutions

Add-ins to Customize Your Cake

• Pineapple: Fold in crushed pineapple (drained) for extra moisture and tropical flavor.

• Raisins or Currants: Add ½ cup for bursts of sweetness.

• Chopped Nuts: Pecans or walnuts add crunch and complement coconut.

• Orange Zest: Adds brightness and enhances the coconut flavor.

Gluten-Free Option

Use a 1:1 gluten-free baking flour blend. Expect a slightly different texture but still delicious.

Dairy-Free Adaptation

Replace butter with coconut oil and use vegan cream cheese for frosting. Coconut oil can slightly change the texture but pairs wonderfully with coconut cake.

Sugar Alternatives

Substitute brown sugar with coconut sugar for a deeper caramel flavor. For lower sugar, reduce powdered sugar in frosting or try natural sweeteners like maple syrup, but note texture changes.

Decorating Ideas for Special Occasions

Simple & Elegant

Dust the top with a light sprinkle of toasted coconut and a few whole walnuts or pecans.

Rustic Charm

Spread frosting with a spatula for a textured finish, then press toasted coconut around the sides. Top with fresh edible flowers or thin carrot ribbons for a garden-fresh look.

Festive Flair

Add colorful sprinkles or drizzle a light glaze made with coconut milk and powdered sugar over the top for shine.

Layered Beauty

Stack three thinner cake layers with frosting between, then cover with a smooth cream cheese coat. Garnish with toasted coconut and piped rosettes using remaining frosting.