Coconut Carrot Easter Cake Recipe

Name: Coconut Carrot Easter Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: FOR THE CARROT CAKE:; 8 whole Carrots, Peeled And Shredded On The Smallest Holes Of A Box Grater; 1 cup Shredded Coconut; 1 cup Chopped Walnuts; 1/2 cups Currants; 2 cups Flour; 2 teaspoons Baking Powder; 2 teaspoons Baking Soda; 2 teaspoons Cinnamon; 1 teaspoon Salt; 1/2 teaspoons Nutmeg; 1/4 teaspoons Ground Ginger; 1 cup Canola Oil; 1 cup Granulated Sugar; 1 cup Dark Brown Sugar; 4 whole Eggs; 1/4 teaspoons Coconut Extract; 1/4 teaspoons Distilled White Vinegar; FOR THE COCONUT CREAM CHEESE FROSTING; 8 ounces, weight Cream Cheese, Softened To Room Temperature; 1 stick Butter, Softened To Room Temperature; 1/2 teaspoons Coconut Extract; 1/4 teaspoons Salt; 3-3/4 cups Powdered Sugar; Shredded Coconut, As Needed For Decorating The Outside; Chopped Walnuts, As Needed For Sprinkling On Top; Chocolate Mini Eggs, As Needed For Decorating The Top

Servings: persons

FOR THE CARROT CAKE:
8 whole Carrots, Peeled And Shredded On The Smallest Holes Of A Box Grater
1 cup Shredded Coconut
1 cup Chopped Walnuts
1/2 cups Currants
2 cups Flour
2 teaspoons Baking Powder
2 teaspoons Baking Soda
2 teaspoons Cinnamon
1 teaspoon Salt
1/2 teaspoons Nutmeg
1/4 teaspoons Ground Ginger
1 cup Canola Oil
1 cup Granulated Sugar
1 cup Dark Brown Sugar
4 whole Eggs
1/4 teaspoons Coconut Extract
1/4 teaspoons Distilled White Vinegar
FOR THE COCONUT CREAM CHEESE FROSTING
8 ounces, weight Cream Cheese, Softened To Room Temperature
1 stick Butter, Softened To Room Temperature
1/2 teaspoons Coconut Extract
1/4 teaspoons Salt
3-3/4 cups Powdered Sugar
Shredded Coconut, As Needed For Decorating The Outside
Chopped Walnuts, As Needed For Sprinkling On Top
Chocolate Mini Eggs, As Needed For Decorating The Top

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1. Preheat the oven to 325 F. Take two 9 inch round cake pans and line them with parchment paper rounds on the bottom. Liberally spray the pans with cooking spray to grease them. In a bowl, mix together the shredded carrot, coconut, walnuts and currants, then set it aside.
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2. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, nutmeg and ginger to aerate the dry ingredients. Then in the bowl of a stand mixer beat the canola oil and two sugars together thoroughly until fluffy. Add the eggs, coconut extract and white vinegar and let them get fully incorporated. Turn the speed to low and slowly pour in the dry ingredients. Mix until mostly combined.
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3. Turn the mixer off and switch to a rubber spatula then gently fold in the mixture of carrots, coconut, walnuts and currants. Evenly divide the batter between the two prepared cake pans and make sure the batter is smooth on top. Get the pans into the oven to let the cakes bake for about 45-50 minutes, until a toothpick inserted in the center comes out squeaky clean. Remove from oven.
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4. Allow the cakes to cool in the pans for at least 20 minutes, then carefully turn them out onto individual plates to finish cooling for another 20-30 minutes. While the cakes cool, prepare the frosting. Clean the stand mixer bowl and paddle attachment first.
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5. In the stand mixer bowl beat together the cream cheese and butter until fluffy. Add the coconut extract and salt. Then turn the speed to low and slowly add the powdered sugar until the luscious frosting comes together. Set the frosting aside.
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6. Line a pretty cake stand with parchment paper and carefully put the first layer of the carrot cake on it flat side down for stability. Use an offset spatula to smooth a generous layer of cream cheese frosting on the cake, then place the second cake on top of it with the flat side up. Press the second layer firmly into the layer of cream cheese to hold the cake together. Frost the top and sides of the carrot cake with the remaining cream cheese frosting.
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7. Decorate the cake to your liking. I crusted the whole cake with coconut, then sprinkled chopped walnuts on top and lined the edge with cute chocolate mini eggs to really make the cake pretty and festive. Slice the cake and serve immediately for a sweet end to the Easter meal!

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: FOR THE CARROT CAKE:, 8 whole Carrots, Peeled And Shredded On The Smallest Holes Of A Box Grater, 1 cup Shredded Coconut, 1 cup Chopped Walnuts, and more.

Yes, Coconut Carrot Easter Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut Carrot Easter Cake

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