Carrot-Coconut Cake
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 3 large eggs
- 3/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups grated carrots
- 1 cup shredded coconut
- 1/2 cup crushed pineapple drained
- 1/2 cup chopped walnuts or pecans optional
For the cream cheese frosting:
- 8 ounces cream cheese softened
- 1/2 cup unsalted butter softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In a large bowl, beat the granulated sugar, brown sugar, and eggs until well combined. Add the vegetable oil and vanilla extract, and mix until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in the grated carrots, shredded coconut, crushed pineapple, and chopped nuts (if using) into the batter.
- Pour the batter into the prepared cake pan, spreading it evenly.
- Bake for about 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
- While the cake is cooling, prepare the cream cheese frosting. In a bowl, beat the softened cream cheese and butter until creamy. Gradually add the powdered sugar and vanilla extract, beating until smooth and well combined.
- Once the cake has cooled completely, frost the top and sides with the cream cheese frosting.
- Optional: Garnish the cake with additional shredded coconut or chopped nuts for decoration.
- Slice and serve the delicious Carrot-Coconut Cake. Enjoy!
Notes
The Carrot-Coconut Cake is a testament to the magic that can happen when humble ingredients are elevated with a touch of creativity. This cake strikes the perfect balance between moistness and a delicate crumb, while the combination of carrots and coconut adds a unique twist to the traditional carrot cake.
Let’s begin by highlighting the star of the show—carrots. These vibrant orange root vegetables bring natural sweetness and a lovely moistness to the cake. Grated carrots are seamlessly incorporated into the batter, ensuring every bite is infused with their subtle flavor and tender texture.
To complement the carrots, we introduce shredded coconut into the mix. Its delicate, tropical essence adds a lusciousness that beautifully enhances the overall experience of the cake. When combined with the carrots, the coconut creates a harmonious duo that is sure to leave you craving more.
One bite of this Carrot-Coconut Cake will transport you to a sun-soaked island getaway. The aroma of warm cinnamon and nutmeg fills the air as you take your first forkful. The flavors unfold on your palate, revealing the gentle sweetness of the carrots, the creamy richness of the coconut, and a subtle hint of tanginess from the crushed pineapple.
Now, let’s not forget the cream cheese frosting—a creamy crown for this magnificent creation. Its velvety texture and slightly tangy taste are the perfect complement to the cake’s tropical flavors. As you generously spread the frosting over the cooled cake, the sweetness and tang intertwine, creating a symphony of flavors that will tantalize your taste buds.
Garnish this masterpiece with a sprinkle of shredded coconut or a handful of chopped nuts for a touch of elegance and a delightful crunch. These finishing touches not only add visual appeal but also offer a contrasting texture that elevates the overall experience.