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Carrot Cake with Coconut

Carrot Cake with Coconut

An easy recipe to make carrot cake with coconut frosting, a classic dessert with a twist: check out all the ingredients and step-by-step preparation.

01 August, 2015
Average: 2 (20 votes)

Type of dish

Dietary Consideration

serves for


total time

1 HR 45 MIN


softened for the tin
225 g
2 tsp, ground
Vanilla extract
2 tsp, or a few drops of vanilla flavouring
Vegetable oil
120 ml
Baking powder
1 tsp
All purpose flour
100 g
80 g, sharreded
1/2 tsp
300 g, finely grated
Cream cheese
300 g
Coconut milk
50 ml
Icing sugar
100 g
Vanilla sugar
2 tbsp
100 ml
Coconut chips


Heat the oven to 200°C (180°C in a fan oven).

Brush the base and sides of the tin with butter and dust with flour, tapping out any excess.

Place the sugar, cinnamon and vanilla in a bowl.

Add the oil, baking powder, flour, coconut, eggs and salt and beat together well.

Stir through the carrots and tip the mixture into the prepared baking tin.

Bake for approx. 45 minutes (cocktail stick test).

Leave to cool in the tin.

For the frosting, beat the cream cheese with the coconut milk, icing sugar and vanilla sugar until smooth.

Whip the cream until stiff and fold in.

Slice the cake into four layers. Place one layer in a cake ring and spread thinly with frosting.

Assemble the remaining layers, spreading each with frosting in the same way, and top with the rest of the frosting.

Chill until ready to serve.

Serve garnished with coconut chips.

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