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Coconut Carrot Cake
Recipes
Coconut Carrot Cake
16 servings
about 2 hours total (Active 30 minutes)
Ingredients
  • 2 tablespoons fresh ginger, peeled and grated
  • 1 lb fresh carrots, shredded
  • 1 (8-oz) package cream cheese, softened
  • ¾ cup unsalted butter, softened
  • 1 ½ cups shredded coconut
  • Cooking spray
  • 2 ½ cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon kosher salt
  • 1 ¾ cups sugar
  • 4 large eggs (or 1 cup egg substitute)
  • 1 cup vegetable oil
  • ½ cup chopped pecans
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • ½ cup toasted coconut chips (optional for garnish)
Prep
    • Preheat oven to 350°F.
    • Peel and grate ginger. Shred carrots (3 cups).
    • Set cream cheese and butter out to soften.
Steps
  1. Arrange shredded coconut on baking sheet; bake 6–8 minutes, turning halfway or until toasted.
  2. Meanwhile, coat 3 (8-inch) round cake pans with spray. Combine in medium bowl: flour, cinnamon, baking powder, baking soda, and salt, until blended. Combine eggs and sugar in second large bowl; stir in ginger and oil. Stir flour mixture into egg mixture until well combined, then fold in carrots, pecans, and 1 ½ cups toasted coconut.
  3. Divide batter evenly among cake pans; bake 25–30 minutes, or until toothpick inserted in center comes out clean. Let cake pans stand 15 minutes on wire racks to cool, then remove cakes from pans and let stand to cool completely.
  4. Combine cream cheese and butter with electric mixer on medium speed until smooth. Add powdered sugar and vanilla; beat until smooth. Place one cake layer, bottom-side up, on a serving plate. Spread with 1 cup frosting. Repeat layers with remaining cakes and frosting. Garnish with toasted coconut chips, if desired. Serve.

Amount per 1⁄16 recipe serving: Calories 580, Total Fat 34g, Sat Fat 13g, Trans Fat 0g, Chol 35mg, Sodium 300mg, Total Carb 69g, Fiber 2g, Sugars 51g, Protein 6g, Calc 4%, Vitamin A 90%, Vitamin C 2%, Iron 10%