Coconut Carrot Cake Recipe (with Coconut Frosting)

slice of carrot cake with a thick white cream cheese frosting with coconut inside on top.

Coconut Carrot Cake Recipe (with Coconut Frosting)

Published by Kate

There's double the coconut in this classic carrot cake recipe! It's rich and tender, with a fluffy coconut cream cheese frosting on top.

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Prep Time 20

Cook Time 42

Total Time 1 2

Course Dessert

Cuisine American

Servings servings

Calories 518 kcal

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

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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 13x9-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

I recommend removing the cake from the fridge 30 minutes before you plan to serve it for the best frosting texture.

Don't want walnuts? Substitute pecans or leave out the nuts altogether.

Cooking times for different pans:

Two 9-inch round cake pans: 35–40 minutes
24 muffin cups for cupcakes: 20–24 minutes
Bundt pan: 45–48 minutes

There is plenty of frosting for any of these options.

Nutrition

Calories: 518kcalCarbohydrates: 59gProtein: 5gFat: 31gSaturated Fat: 12gPolyunsaturated Fat: 11gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 56mgSodium: 306mgPotassium: 183mgFiber: 3gSugar: 46gVitamin A: 3552IUVitamin C: 1mgCalcium: 39mgIron: 1mg

Keyword coconut carrot cake

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