Carrot-Coconut Cake
This Carrot-Coconut Cake is a delicious and moist cake that is perfect for any occasion. It is made with grated carrots, shredded coconut, crushed pineapple, and chopped nuts, and is topped with a creamy cream cheese frosting.
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
Note: You can store the cake in an airtight container in the refrigerator for up to 3-4 days. Bring it to room temperature before serving for the best taste and texture.