Carrot Cake with Coconut is moist and naturally sweetened with maple syrup. With toasted coconut and pecans topped with a delicious lightly sweetened cream cheese frosting.
My husband’s favorite cake is carrot cake. So of course, I have to make it every year for his birthday. My first attempt at it a couple of years ago did not go well. The flavors were great, but it was dry. And one thing carrot cake should not is dry. It has taken me several attempts/years to perfect my recipe and I am excited to share it with you! His birthday falls on April 22nd (an Earth Day Birthday). April is the perfect time to eat carrot cake. I love the toasty pecans and coconut in the batter as well as on top of the cake! Soo good. I don’t know about you, but I don’t love super sweet frosting on cake. So I went with minimal sweetness on the frosting which makes the cream cheese flavor shine.
Ingredients for Carrot Cake with Coconut
How to Make Carrot Cake with Coconut and Pecans
Spread the coconut and pecans out onto a baking sheet. Toast until golden (7-10 minutes).
- Line the baking pans with parchment paper by cutting the paper into circles. Then spray with nonstick cooking spray.
- In a medium bowl combine flour, cinnamon, baking soda, salt, and nutmeg.
- In a large bowl, combine oil, maple syrup, eggs, carrot puree, and vanilla extract. Whisk until completely mixed. Stir the dry ingredients into the wet ingredients until just combined. Stir in carrots, ¾ cup of pecans, and ½ cup of coconut until combined but don’t overmix.
- Spread batter evenly into the 2 prepared baking pans. Bake 18-22 minutes until a toothpick comes out mostly clean when poked into the center.
- Let cool completely in the pans before transferring or frosting.
Ingredients and How to Make Cream Cheese Frosting
- Beat cream cheese and butter together in a mixer until smooth (approximately 2 minutes).
- Add powdered sugar, vanilla, and salt. Beat on low for a few seconds before turning the speed up to medium-high. Beat until smooth and creamy (2-3 minutes).
Assemble and Frost the Cake
Once that cakes are cool, it’s time to frost.
- Slice off the rounded tops using a bread knife to create an even, flat surface if needed.
- Place one cake on a serving platter or on parchment paper. Add a scoop of frosting on the top and spread it out so it covers the cake. Top with the second cake then add a scoop of frosting (if you didn’t cut the cake to flatten, place the rounded side down). Spread frosting over the top and sides. I like to start with a thin layer then add to it.
- Decorate with remaining toasted pecans and coconut.
Tips/Variations
- Line the pans with parchment paper by tracing the bottoms with a pencil then cut around it. Place it in the pans then spray with nonstick cooking spray. This helps the cakes pop right now and they won’t stick to the pan.
- Carrots. Use baby carrots if possible as they are sweeter than large carrots. Grate the carrots yourself or use a food processor. Do not use store-bought shredded or grated carrots, as they are not fine enough and can be dry.
- Frosting. The frosting recipe doesn’t make a large batch. Just enough to cover the cake and layer the center (Since the recipe uses less powdered sugar than most recipes). So if you want a more heavily frosted cake or if piping or decorating, make one and a half or two times the recipe.
- Make ahead. You can make the cake and frost it a day in advance if desired.
- Substitute walnuts for pecans if desired.
- Add raisins if desired.
Storage
Cover and store the cake in the refrigerator for 4-5 days or at room temperature for 2-3 days.
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More Spring Treats
Carrot Cake
A moist and delicious cake naturally sweetened with maple syrup. With toasted coconut and pecans topped with a delicious lightly sweetened cream cheese frosting.
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Servings: 12 slices
Equipment
- medium baking sheet
- (2) 9 inch circle baking pans
- parchment paper
- medium mixing bowl
- large mixing bowl
- spatula
- stand or hand mixer
Ingredients
- 1½ cups pecans, chopped divided (½ for inside the cake and ½ for decorating)
- 1 cup shredded coconut, unsweetened divided (½ for inside the cake and ½ for decorating)
- 2 cups all-purpose flour
- 2 tsp cinnamon
- 1 tsp baking soda
- ½ tsp salt
- ¼ tsp nutmeg
- 1 cup avocado oil or other vegetable oil
- ¾ cup pure maple syrup
- 4 large eggs
- 1 4 ounce jar carrot puree (baby food)
- 1½ tsp vanilla extract
- 2 cups baby carrots grated
Cream Cheese Frosting
- 8 ounces cream cheese room temperature
- 1 stick butter, unsalted room temperature
- 2 cups powdered sugar
- 2 tsp vanilla extract
- 1 pinch salt
Instructions
- Preheat oven to 350°F. Line the baking pans with parchment paper by cutting the paper into circles to fit the bottom of the pans. After lining, spray pans with nonstick cooking spray.
- Spread pecans and coconut on a baking sheet. Toast until golden (7-10 minutes).
- In a medium bowl combine flour, cinnamon, baking soda, salt, and nutmeg. In a large bowl, combine oil, maple syrup, eggs, carrot puree, and vanilla extract. Whisk until completely mixed. Stir the dry ingredients into the wet ingredients until just combined. Stir in carrots, ¾ cup of pecans, and ½ cup of coconut until combined but don't overmix.Spread batter evenly into the 2 prepared baking pans.
- Bake 18-22 minutes until a toothpick comes out mostly clean when poked into the center. Let cool completely in the pans before transferring or frosting.
Cream Cheese Frosting
- Beat cream cheese and butter together in a mixer until fully combined. Add powdered sugar, vanilla, and salt. Beat on low for a few seconds before turning the speed up to medium-high. Beat until smooth and creamy (2-3 minutes).
Assemble and Frost
- Once the cake is completely cool, slice off the rounded tops using a bread knife to create an even, flat surface if needed. Place one cake on a serving platter or on parchment paper.
- Add a scoop of frosting on the top and spread it out so it covers the cake. Top with the second cake then add a scoop of the frosting (if you didn't cut the cake to flatten, place the rounded side down). Spread frosting over the top and sides. I like to start with a thin layer then add to it. Decorate with remaining toasted pecans and coconut.
- Cover and store cake in the refrigerator for 4-5 days or at room temperature for 2-3 days.
Notes
- Carrots. Use baby carrots if possible as they are sweeter than large carrots. Grate the carrots yourself or use a food processor. Do not use storebought shredded or grated carrots, as they are not fine enough.
- Frosting. The frosting recipe doesn’t make a large batch. Just enough to cover the cake and layer the center (Since the recipe uses less powdered sugar than most recipes). So if you want a more heavily frosted cake or if piping or decorating, make one and a half or two times the recipe.
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