Week 11: Coconut Carrot Cake

This coconut carrot cake is a decadent and flavorful dessert that will impress anyone you serve it to.

Jump to the recipe!

I think carrot cake is my favorite go-to cake, especially when it is paired with a cream cheese frosting. 

To incorporate coconut flavor into the cake, I added coconut milk to the batter, frosting, and toasted coconut flakes as decoration.

Coconut and carrot cake is definitely a unique combination, but it is worth the extra ingredients any day!

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RECIPE:

INGREDIENTS:

Cake:

• 1 1/2 cups all-purpose flour

• 3/4 cup brown sugar

• 1/2 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1 teaspoon ground cinnamon

• 1/2 teaspoon pumpkin spice

• 3/4 cup yogurt

• 1/3 cup vegetable oil

• 1 egg

• 1 1/2 cups shredded carrots

Frosting:

• 1 stick of cream cheese, softened

• 1 cup butter, softened

• 3/4 cup powdered sugar

• 2 tablespoons coconut milk

Decorations:

• 1 cup toasted coconut flakes

STEPS:

1. Preheat your oven to 350 degrees F and line 2 6-inch cake pans with parchment paper.

2. In a large bowl, combine all the carrot cake ingredients. Divide the batter among the cake pans and bake for 30 minutes. Set aside to cool. Once at room temperature, slice each cake layer in half.

3. In a stand mixer, beat the frosting ingredients on medium-high speed until combined. 

4. Frost each cake layer with the cream cheese icing and decorate the sides with toasted coconut.

Enjoy!

The Bored Baker 👩🏽‍🍳