Coconut Carrot Cake has coconut in both the cake AND in the cream cheese frosting. Between the coconut and the walnuts, it has a bit of crunch in every bite. If you love coconut, this is the cake for you!
Coconut Carrot Cake has all the familiar flavors you expect from a classic carrot cake, with warm spices and plenty of freshly grated carrots. But the addition of shredded coconut and crunchy walnuts takes the texture to another level.
What really sets this cake apart is the coconut in both the batter AND the frosting. The cream cheese frosting is rich and tangy, with a cup of shredded coconut that ties everything together nicely without overpowering the cake. If you like coconut, I highly recommend trying this recipe!
The cake is made in a 13×9-inch pan, but you could use a bundt pan, two 9-inch round cake pans, or even make them into cupcakes. The cake + frosting is quite rich, so you can get by with small slices if you like.
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Kate’s Tips for Making the Cake
- Get the cream cheese and butter out of the fridge when you start on the cake. They will be at room temperature when it’s time to make the cream cheese frosting.
- Pre-shredded carrots from the grocery store won’t work for this cake (they’re too thick). Shred whole carrots on a box grater or with a food processor.
- Along with coconut, there are walnuts in both the cake and the frosting. I loved it with walnuts, but you can substitute pecans if you prefer. Or leave out the walnuts entirely.
Ingredients
- I recommend a box grater or a food processor for shredding the carrots. I used the medium holes of a box grater.
- I chose unsweetened coconut for this recipe, but the original recipe (from an old church cookbook) used sweetened coconut. Either is just fine!
- Full-fat cream cheese makes the tastiest, most decadent frosting.
How to Make Coconut Carrot Cake
- Shred the carrots on a box grater. I use the medium holes.
- Cream together the oil and sugar, then beat in the eggs.
- Whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- Stir the flour mixture into the oil and sugar mixture.
- Stir in the shredded carrots and coconut.
- Pour into a 13×9-inch pan and bake for about 45 minutes at 350°F.
Making the Cream Cheese Frosting with Coconut
- Beat the softened cream cheese and softened butter together until light and creamy. Add the powdered sugar, vanilla, and salt, and beat until fluffy.
- Add the coconut and walnuts. Beat until combined.
- Spread the frosting over the cooled cake.
- Slice and serve!
Frequently Asked Questions
Sweetened shredded coconut works great for a slightly sweeter cake, but you can use unsweetened if you prefer to control the sweetness.
Yes, you can omit the walnuts if needed. The cake will still be delicious, just a bit less textured. Chopped pecans are a great alternative and pair nicely with the coconut and cream cheese frosting.
No, the coconut adds a subtle flavor and extra texture rather than overpowering the classic carrot cake taste.
You can bake the cake in two 9-inch round cake pans OR 24 muffin cups. The 9-inch cake layers will take about 35–40 minutes, and the cupcakes will take 20–24 minutes. There’s plenty of frosting for both of these options.
Storing and Serving the Cake
The cake can be served right away after frosting, or refrigerated until you’re ready to serve it. If you refrigerate it first, let it sit at room temperature for about 20–30 minutes before serving for the best texture. Any leftovers should also be stored in the fridge.
If you’d like to jazz up the top of the cake, you could sprinkle additional walnuts or toasted coconut on top. Or, you could make decorative frosting carrots to place on top, or purchase mini candy carrots.
📖 Recipe
Coconut Carrot Cake Recipe (with Coconut Frosting)
Ingredients
For the cake:
- 2 cups sugar
- 1 cup vegetable oil
- 4 eggs
- 2 cups flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon cloves
- 3 cups grated carrots loosely packed, about 12 oz
- ½ cup finely chopped walnuts
- ½ cup shredded coconut
For the frosting:
- 8 oz cream cheese softened
- ½ cup butter softened
- 4 cups powdered sugar
- 1 teaspoon vanilla
- ⅛ teaspoon salt
- 1 cup finely chopped walnuts
- 1 cup shredded coconut
Instructions
- Preheat oven to 350°F.
- In a large bowl, cream together the 2 cups sugar and 1 cup vegetable oil. Add 4 eggs one at a time, beating after each addition.
- In a large bowl, whisk together the 2 cups flour, 2 teaspoons baking soda, 1 teaspoon salt, 2 teaspoons cinnamon, 1 teaspoon ground nutmeg, and 1 teaspoon cloves.
- Stir the flour mixture into the sugar mixture until combined.
- Fold in 3 cups grated carrots, ½ cup finely chopped walnuts, and ½ cup shredded coconut.
- Pour into a greased 13×9-inch pan.
- Bake for 42–46 minutes, or until a toothpick inserted into the center comes out clean. Cool for 10 minutes in the pan, then invert onto a wire rack to cool completely.
- For the frosting, beat 8 oz cream cheese and ½ cup butter (both at room temperature) together until creamy. Add 4 cups powdered sugar, 1 teaspoon vanilla, and ⅛ teaspoon salt, and beat until fluffy. Stir in 1 cup finely chopped walnuts and 1 cup shredded coconut.
- Spread over the top of the cake.
- Chill until ready to serve. I like serving the cake at room temperature for the best texture of the cream cheese frosting.
Notes
- Two 9-inch round cake pans: 35–40 minutes
- 24 muffin cups for cupcakes: 20–24 minutes
- Bundt pan: 45–48 minutes
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