Best ever carrot cake with toasted coconut


Moist and dense, perfectly sweet, carrot cake of English origin. This soft slightly spiced cake is stuffed with a delicate cream cheese frosting. This version uses toasted shredded coconut instead of raisins and that gives it a pleasant crunchiness and delicious aftertaste. The recipe was adapted from Epicurious carrot cake with coconut.

Best ever carrot cake with toasted coconut
Preparation time
Cooking time
Waiting time 40m


For 4 Person(s)


  • 85 g shredded coconut
  • 320 g all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 0.5 tsp ground cardamom
  • 450 g carrots
  • 240 ml milk (room temperature)
  • 2 tbsp lemon juice
  • 4 eggs (room temperature)
  • 150 g white sugar
  • 150 g brown sugar
  • 2 tsp vanilla extract
  • 150 ml vegetable oil

Frosting and topping

  • 35 g shredded coconut
  • 300 g cream cheese
  • 80 g soft butter
  • 1 tsp vanilla extract (optional)
  • 120 g powdered sugar

Best ever carrot cake with toasted coconut Directions

  1. Mix room temperature milk with lemon juice and set aside for 10 minutes (you can also use same amount of buttermilk). While the milk curds grate the carrots on a grater with large holes. Add milk to carrots and put aside.

    carrot cake 08
  2. Pour the coconut into a dry pan. Toast the coconut on a medium - low flame, stirring often, until it becomes golden and crunchy. Turn off the flame and let it cool down.

    carrot cake 07
  3. Place sifted flour, baking powder and baking soda in a bowl. Add toasted coconut, ginger, cinnamon, cardamom, salt and whisk.

    carrot cake 06
  4. Using electric mixer beat room temperature eggs, two types of sugar and vanilla extract on high speed until all the ingredients are well-blended and become light and frothy - about 4 minutes. At this point lower the speed to medium - low and slowly stream in oil and beat for another minute.

    carrot cake 05
  5. Add dry ingredients and carrots in 4 - 5 additions beating on low speed until all ingredients are incorporated. Cover the bottom of 2 round baking trays (about 24 cm wide) with baking paper and lightly grease sides of the baking tray with some butter or oil. You can also use one large and one slightly smaller baking tray (I used 2 different baking trays). Divide the dough equally in height between two baking pans and cook in the static preheated oven at 180 °C for 45 to 1 hour (me about 55 minutes).

    carrot cake 04
  6. After 45 minutes, check if the cake is ready with a toothpick. Once completely baked take pans from the oven and let them cool down for 10 minutes then take the cake out of the pan and let them cool completely on a wire rack.
  7. For the cream cheese frosting both cream cheese and butter must be at room temperature. Beat these 2 ingredients with the electric mixer for a couple of minutes. Add vanilla extract and powdered sugar. Beat again until all the ingredients are well combined.

    carrot cake 03
  8. With a sharp knife level out surface of the cakes. Spread with cream cheese frosting and decorate with some more toasted coconut. Place the carrot cake in the refrigerator for at least 30 minutes before serving.

    carrot cake 02

    share post pin

Nutrition facts

Per Serving


Saturday, 23 September 2017
I made one with carrot, coconut, pineapple and applesauce instead of oil. Very yummy. - Ashley Prit

Add review

Enter your email and click on the captcha below to confirm your review.


Recommended recipes

  • Rich and dense cocoa muffins with sparkling water

    The addition of sparkling water gives these muffins a certain softness. They are tender and fragrant. You can garnish them with any frosting of your liking or simply by adding chocolate glaze.

    Read more

  • Tzatziki sauce

    Tzatziki sauce can be used as an appetizer or a side dish. It’s a very simple and refreshing recipe created with yogurt, garlic and cucumbers.

    Read more

  • Peperonata

    This variation of Italian peperonata is a very tasty side dish composed of oven roasted bell peppers stewed in the pan with onion, cherry tomatoes and garlic. It can be served both hot and cold as a side dish paired with meat and fish or by itself on a bruschetta with a drizzle of olive oil.

    Read more

  • Naan bread

    Super tasty bread made on an iron-cast skillet or good non-stick frying pan. Traditionally baked in clay tandoor ovens, it has its origins in Persia but most of the time it's known as Indian or Pakistan flatbread. They are fluffy and fragrant and perfect eaten warm.

    Read more

  • Roasted tomato salsa

    Spicy, smoky and tasty - this salsa is perfect with fries, sandwiches, and crunchy snacks. A healthy, homemade version of a tex-mex sauce.

    Read more

  • Appetizer with pear, mascarpone cheese and nuts

    This delicious appetizer was served to me by a dear friend, who has largely inspired the creation of this site and that has greatly contributed to the birth of my passion for cooking. The appetizer is minimal, simple and elegant.

    Read more

  • Tomato and butter intense pasta sauce

    A very simple and very tasty recipe of pasta with tomato sauce. The sauce is cooked with olive oil, butter and onion to give it a deeper flavor than the classic tomato sauce and basil.

    Read more

  • Cucumber Sandwich

    This variation of the classic English appetizer is made with the addition of balsamic vinegar and Worcestershire sauce to cream cheese. This creates a delicious and flavorful spread combined with fresh cucumbers.

    Read more