Portions: 6 servings Calories: 403kcal |
There's nothing like a slice of this dairy-free, healthier coconut carrot cake to go with a good cup of coffee. Ginger and coconut are some of my favorite ingredients, and they go perfectly together in this cake.
By - Revised . Original Feb 7, 2013.
Coconut Carrot Cake [Video+Recipe].
Why we ❤️ it
- The ingredients in this carrot and coconut cake are nothing unusual, but the rich combination of flavors and textures takes it to another level.
- Another thing I love about it is that it's very easy to make. You don't need any fancy tools or spend hours in the kitchen, which makes it perfect for when you don't have much time for baking.
- This is a new way to make carrot cake-a fantastic dairy-free and healthier dessert-and people will ask you to make it often.
Coconut Carrot Cake [Video+Recipe]
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Utensils and tools
- Stand mixer or electric hand mixer
Ingredients
For cake
- ¼ cup coconut oil, [55 grams] plus extra to grease the mold
- 1 cup all-purpose flour, [125 grams]
- 2 tablespoon ginger powder
- 1½ teaspoon cinnamon powder
- 1½ teaspoon baking powder
- ¼ teaspoon salt
- 2 eggs
- ½ cup brown sugar, [110 grams]
- 1½ cup grated carrot, [350 grams], see notes
- 1 cup coarsely grated coconut, [95 grams]
For decorating
- ⅓ cup shredded coconut, [100 grams] for decoration
- ⅓ cup powdered white sugar, [35 grams]
- ¼ teaspoon vanilla extract
- ½ teaspoon coconut milk, (a bit more if needed)
Video
Preparation
1. Getting ready
Grease with oil a small (4-6 cups) bundt cake mold, or line with parchment paper a 9-inch round cake pan.Heat oven to 300 ºF [150 ºC].
2. Combining dry ingredients
- In a large bowl, and with a wire whisk, combine flour, ginger, cinnamon, baking powder, and salt.Set it aside.
3. Combining wet ingredients
- With a stand mixer or handheld electric mixer and with the paddle attachment, beat eggs and brown sugar over medium speed until the mixture is a paler color.Slowly pour the oil into the mixture while still beating.
4. Making batter
- Add the flour mixture and whisk until mixed well. Fold in coarsely grated coconut and carrot using a spatula.Pour the batter into the prepared mold.
5. Baking
- Cook in the preheated oven for 25 minutes or until a toothpick inserted in the middle comes out clean.Remove from the oven and cool to room temperature on a wire rack. Don't turn off the oven and proceed to the next step.
6. Toasting coconut
- While the cake cools down, place the coconut flakes for decoration on a baking tray and bake until most turn golden brown.Remove from the oven and let it cool down to room temperature. Set aside.
7. Decorating
- Combine the powdered sugar with vanilla extract and coconut milk and stir to mix well. It should be very thick but pourable. Add a few more drops of coconut milk if needed.Pour this mix on the cake, and top with the toasted coconut.
Top tips
- Unique touches: This carrot coconut cake recipe differs from traditional carrot cake in a few ways-besides having coconut, of course-it doesn't contain butter or cream cheese frosting. Instead, I used coconut oil and a delicious coconut frosting to add moisture and enhance the coconut flavor.
- Texture: How you grate the carrots will change the texture of the cake. Finely grated carrots produce a denser cake; coarsely grated carrots produce a more crumbly cake.
- Substituting coconut oil: You can use vegetable oil instead of coconut oil in a pinch, but it won't have as strong a coconut flavor as coconut oil.
- Effect of carrots: Carrots make carrot cakes taste like carrots, and they add sweetness, volume, moisture, and a beautiful color.
- Using zucchini: Some people substitute zucchini for carrots in low-carb cakes. Since zucchini is not as sweet as carrots, you need to add more sweetener to compensate.
Serving suggestions
This goes great with afternoon coffee or a cup of tea. For double ginger goodness, try this ginger tea.
If you want to try more carrot cakes, don't miss this rustic Christmas carrot cake, or these easy carrot cake cupcakes.
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Nutrition
Calories: 403kcal | Carbohydrates: 53g | Protein: 5g | Fat: 22g | Saturated Fat: 1g | Sodium: 145mg | Potassium: 367mg | Fiber: 5g | Sugar: 31g | Vitamin A: 5345IU | Vitamin C: 2.1mg
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.
Look how easy it is to make this carrot cake, which I've combined with aromatic spices, the delicious flavor of coconut, and a perfect touch of ginger.
I made this last night and OH MY was it delicious!! Everybody is getting this whenever I need to bring something to a party for the next year! So moist and flavorful. The only tweaks I did were using my own fresh ginger root that I grated, about a tablespoon… Read more »
I would love to make this for my book club Fridya but I was wondering about the 2 tablespoons of ginger powder (which I am assuming is the same as ground ginger). That sounds like a lot. Usually when I bake with ginger recipe calls for 1 tsp at most.… Read more »
Ginger powder is nowhere near as spicy as fresh ground ginger, and yes, you need two tablespoons of powder to get it to taste "gingery".
I agree that ginger and coconut make anything taste better.
You are so lucky to have a friend you are so in tune with. I remember some famous man saying that all we need in the world is one good friend.
Great friends with common ground are so important in life! And a cake like this is perfect for sharing with a valuable friend or family. This cake looks awesome and you're right - everything is better with ginger and coconut! 🙂
That looks so good. I need to make it.
This cake looks amazing. Just wondering, is this a Dominican recipe? My daughter wants to bring in something Dominican to share with her class, during her presentation on the Dominican Republic.
Not, this is one I created. You can tell which are traditional Dominican dishes because they also have their Spanish name.
Holy moly! I want to lick the icing on that cake. Beautiful pictures.
This cake just oozes with appeal! I can taste the creamy frosting, crunchy coconut, and spicy warmth in the cake. Can you tell I love carrot cake? I love ginger too. I've got this one pinned!
What a beautiful post and pictures. Your friendship shines through.