Who says indulgence can’t be effortless? This coconut carrot cake is the perfect blend of rich flavors and light, tropical sweetness.
If you’re looking for an easy recipe that feels fancy enough for special occasions but simple enough for everyday cravings, you’ve found it.
Every bite bursts with layers of flavor, combining classic carrot cake vibes with the creamy decadence of coconut.
Why This Cake Stands Out
Carrot cake may already be a beloved dessert, but this version takes it to the next level. The addition of shredded coconut not only complements the natural sweetness of the carrots but also adds a tropical flair that feels unique and refreshing.
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The soft, moist cake layers are topped with a dreamy cream cheese frosting that ties everything together. Whether it’s for a birthday, a dinner party, or a casual Sunday treat, this food masterpiece will win hearts and taste buds alike.
The best part? It’s easier to make than you think. No fancy equipment or expert baking skills are needed—just a love for creating delicious memories.
Tips for an Easy Baking Experience
- Prep Ahead: Grate your carrots and measure out your ingredients before starting. This makes the process smoother and saves time.
- Use Parchment Paper: Lining your pans with parchment paper ensures the cake layers come out cleanly, making assembly a breeze.
- One-Bowl Method: While mixing, start with the wet ingredients, then gradually add the dry ones. This minimizes mess and simplifies cleanup.
These small steps can transform baking from a chore into a joyful, creative experience.
Creative Substitutions & Modifications
This recipe is as versatile as it is delicious. Here are some ideas to suit different diets and tastes:
- Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free baking flour. The texture will still be wonderfully soft and moist.
- Vegan: For the frosting, use flaxseed eggs (1 tablespoon ground flaxseed + 3 tablespoons water equals 1 egg) and dairy-free cream cheese.
- Nut-Free: Skip the coconut if needed and substitute dried fruit like raisins or cranberries for added texture and sweetness.
- Extra Flavor: Add a pinch of nutmeg or cardamom to the batter for a spiced twist.
Customizing this easy recipe ensures everyone gets to enjoy its magic.
Perfect Pairings for Your Coconut Carrot Cake
While this cake is fantastic on its own, pairing it with complementary foods and drinks can elevate your experience:
- Coffee or Tea: A warm cup of chai or a lightly brewed coffee enhances the cake’s spiced undertones.
- Fresh Fruit: Add a side of tropical fruits like pineapple or mango for a refreshing contrast.
- Whipped Cream: For extra indulgence, a dollop of whipped cream pairs beautifully with each slice.
These simple additions turn a slice of cake into a complete and satisfying dessert moment.
Why You’ll Keep Coming Back
The coconut carrot cake isn’t just a recipe—it’s a memory in the making. Its moist texture, vibrant flavors, and creamy frosting make it a standout food choice for gatherings or solo indulgence.
But what truly makes it special is how easy it is to bake and customize. With every slice, you’ll be reminded why baking doesn’t have to be complicated to be amazing.
So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to enjoy a cake that’s as effortless as it is unforgettable. This easy coconut carrot cake recipe is your new go-to for every occasion, big or small.
Easy Coconut Carrot Cake Recipe
Equipment
- 13 × 18-inch rimmed baking sheet
- Parchment paper
- Stand mixer with paddle attachment
Ingredients
For the Cake:
- Butter for greasing
- 1 ½ cups canola oil
- ¾ cup buttermilk
- 3 eggs at room temperature
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 2 teaspoons pure vanilla extract
- 1 pound carrots grated
- 1 cup sweetened shredded coconut
- 3 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
For the Cream Cheese Frosting:
- 8 ounces cream cheese at room temperature
- 1 cup 2 sticks salted butter at room temperature
- 2 to 3 cups confectioners’ sugar
- 2 teaspoons pure vanilla extract
- 1 cup freeze-dried strawberries or raspberries ground to a fine powder (optional)
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F. Grease a 13 × 18-inch rimmed baking sheet with butter and line it with parchment paper, leaving about a 1-inch overhang on the long sides. Lightly grease the parchment paper as well.
- Mix the Cake Batter: In a stand mixer equipped with a paddle attachment, combine the canola oil, buttermilk, eggs, granulated sugar, brown sugar, and vanilla extract. Beat the mixture on medium speed until it becomes smooth. Add the grated carrots and shredded coconut, stirring until well mixed. Reduce the mixer speed to low and gradually incorporate the flour, baking powder, baking soda, cinnamon, and salt. Blend the ingredients until there are no visible lumps of flour, which should take around 2 minutes.
- Bake the Cake: Pour the batter evenly into the prepared baking sheet. Smooth out the top, then bake for 25 to 30 minutes, or until the center is set and does not jiggle. Once baked, remove the cake from the oven and carefully run a knife along the edges to loosen it. Allow the cake to cool completely in the pan, which will take about an hour.
- Prepare the Frosting: In a stand mixer, beat together the cream cheese and softened butter until the mixture becomes light and airy, about 2 minutes. Gradually add the confectioners' sugar and vanilla extract, continuing to beat until smooth and fluffy, approximately 2 more minutes. If you'd like a fruity touch, mix in the freeze-dried berry powder until fully incorporated.
- Assemble the Cake Layers: Using the parchment paper to lift the cake, carefully remove it from the pan. With a serrated knife, slice the cake evenly into three rectangular layers, each about 13 × 6 inches in size. Place the first layer on a serving platter and spread one-third of the frosting evenly across the surface, making sure to cover all edges. Add the second layer on top, frost it in the same way, and repeat with the final layer. Use the remaining frosting to coat the top of the cake.
- Serve or Store the Cake: Once the cake is fully assembled, you can serve it immediately. If you prefer to store it, place it in an airtight container and refrigerate for up to one day for best results.
Notes
- For an added tropical flavor, you can toast the shredded coconut before mixing it into the batter.
- Garnish the finished cake with edible flowers or additional shredded coconut for a decorative touch.
- This recipe is versatile and works well with walnuts or raisins for extra texture.
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.