Carrot cake is a classic dessert that everyone loves. But have you ever tried a coconut carrot cake with cream cheese frosting? The combination of shredded coconut and carrots gives this cake a tropical twist, while the cream cheese frosting adds richness and tanginess. It's a perfect dessert for any occasion, whether it's a birthday, holiday, or just a weekend treat. In this article, we'll show you how to make this delicious coconut carrot cake with cream cheese frosting.


For the Cake

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
  • 1 1/2 cups granulated sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 cups shredded carrots
  • 1 cup shredded coconut
  • 1 tsp vanilla extract

For the Cream Cheese Frosting

  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 tsp vanilla extract


  1. Preheat your oven to 350°F. Grease two 9-inch cake pans and line the bottom with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
  3. In a large bowl, beat together the sugar and vegetable oil until well combined. Add the eggs, one at a time, beating well after each addition.
  4. Add the dry ingredients to the wet mixture and stir until just combined.
  5. Fold in the shredded carrots, shredded coconut, and vanilla extract until evenly distributed.
  6. Divide the batter between the prepared cake pans and smooth the tops with a spatula.
  7. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  8. Let the cakes cool in the pans for 10 minutes, then remove them from the pans and let them cool completely on a wire rack.
  9. To make the cream cheese frosting, beat the cream cheese and butter together until creamy and smooth.
  10. Add the powdered sugar and vanilla extract and beat until the frosting is smooth and fluffy.
  11. Once the cakes have cooled, place one cake layer on a cake plate or stand. Spread a layer of frosting on top.
  12. Place the second cake layer on top of the frosting and spread another layer of frosting on top and around the sides of the cake.
  13. Sprinkle shredded coconut on top of the frosting, if desired.
  14. Slice and serve.

Tips and Variations

  • You can add chopped nuts, such as pecans or walnuts, to the cake batter for extra crunch and flavor.
  • If you prefer a less sweet frosting, you can reduce the amount of powdered sugar in the recipe.
  • For a more tropical flavor, you can add a tablespoon of rum or coconut rum to the cake batter.
  • This cake can also be made as cupcakes. Just fill cupcake liners with the batter and bake for 20-25 minutes.
  • If you don't have shredded coconut, you can use sweetened or unsweetened flaked coconut instead.


This coconut carrot cake with cream cheese frosting is a delicious twist on a classic dessert. The combination of coconut and carrots gives the cake a tropical flavor, while the cream cheese frosting adds richness and tanginess. Whether you're making it for a special occasion or just as a weekend treat, this cake is sure to impress. Give it a try and see for yourself!

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