carrot and coconut cake

Tropical Twist: Carrot and Coconut Cake Recipe

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Welcome to our recipe for carrot and coconut cake with a tropical twist! This cake is perfect if you love the taste of carrots, bananas, and coconut. It’s moist, full of flavor, and great for any celebration, adding a touch of the tropics to your menu.

Ingredients and Preparation

You’ll need these items to make a tropical carrot and coconut cake:

  • All-purpose flour
  • Baking powder
  • Baking soda
  • Ground cinnamon
  • Coconut oil
  • Eggs
  • Dark brown sugar
  • Yogurt
  • Vanilla extract
  • Mashed bananas
  • Shredded carrots
  • Chopped pecans
  • Sweetened shredded coconut

Here’s how to prepare the cake:

  1. Mix flour, baking powder, baking soda, and cinnamon in a bowl.
  2. In another bowl, blend coconut oil, eggs, sugar, yogurt, vanilla, bananas, and carrots.
  3. Add the wet mix to the dry, stirring until just mixed.
  4. Then, add pecans and coconut.
  5. Pour into a greased loaf pan.
  6. Bake at 350°F for 40-50 minutes.

Pro Tip:

For extra flavor, top the batter with coconut. It will add a tasty crunch.

After baking, cool the cake before slicing. You can enjoy it plain or with a coconut frosting.

With these steps, you’re set for a baking adventure. This cake mixes carrots, bananas, and coconut for a sunny taste. Let’s bake together!

Coconut Cream Cheese Frosting

Make your cake taste like the tropics with a rich coconut cream cheese frosting. It uses only a few ingredients to turn each slice into a creamy delight. This frosting pairs perfectly with the cake’s moist inside.

For the frosting, you need these items:

  • 8 ounces of cream cheese, softened
  • 1 cup of powdered sugar
  • 1 teaspoon of coconut extract
  • A splash of milk (as needed for desired consistency)

Start by mixing the softened cream cheese until it’s smooth. Then, slowly add the powdered sugar, mixing until smooth. Toss in the coconut extract. If it’s too thick, thin it out with a bit of milk. The frosting should be thick but easy to spread.

Now spread your frosting over the cooled cake. Smooth it with a spatula or the back of a spoon. Finally, sprinkle toasted coconut on top for a great look and taste.

Enjoy the exotic mix of flavors in every slice of this cake. The tropical essence, combined with the creamy frosting, takes it to a whole new world of taste. It’s a delicious way to give a classic dessert a sunny update.


This cake is a special dessert. It mixes carrots, bananas, and coconut for a rich, moist taste. The blend is unique and delicious, sure to delight you.

The creamy coconut cream cheese frosting makes it even better. It adds more coconut flavor and makes the cake perfect for any occasion.

Taking a bite of this cake will bring you joy. Follow the easy recipe steps and create this tropical dessert at home. You will love the results!


Can I substitute the all-purpose flour with a different type of flour?

Yes, you can swap all-purpose flour for whole wheat or a gluten-free blend. This makes the cake healthier or suitable for those avoiding gluten.

Can I use melted butter instead of coconut oil?

Yes, you can use melted butter instead of coconut oil. The cake’s taste will change a bit. Still, it will be a scrumptious carrot and coconut cake.

Can I omit the pecans and shredded coconut?

If you’re allergic to nuts or don’t like them, you can skip the pecans. You can also skip or switch up the shredded coconut for a different texture.

Can I make this recipe into cupcakes instead of a loaf?

Absolutely! This recipe is perfect for making cupcakes. Just fill the liners with batter. Remember to adjust the baking time, checking at 20 minutes.

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