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Carrot Cake with Drizzly Icing & Toasted Coconut

  • Recipe Submitted by on

Category: Frozen, Eggs, Holiday, Fruit, Cakes, Carrots

 Ingredients List

  • Carrot Cake
  • 1 3/4 cups all-purpose flour
  • 1/2 cup sweetened shredded coconut
  • 1/4 cup wheat germ (optional””replace with 1/4 cup flour if not using)
  • 2 tsp baking powder
  • 3 tsp ground cinnamon
  • 1 tsp kosher salt
  • 1/2 tsp baking soda
  • 3 eggs
  • 1 cup packed light brown sugar
  • 1 cup canola oil, plus more for oiling pan (see Tip below)
  • 1 tbsp pure vanilla extract
  • 2 cups finely grated carrots (about 3 medium carrots)
  • 1 14-oz (398 mL) can crushed pineapple, drained (about 1 cup)
  • 1/4 cup low-fat cream cheese, softened
  • 1 tbsp unsalted butter softened
  • 1 cup icing sugar, sifted
  • 1/4 tsp finely grated lime zest
  • 1 tbsp lime juice or pineapple juice


Tip: The 1/2 cup of oil in this recipe can be replaced with equal amount unsweetened applesauce for a softer cake. This substitution works especially well if making muffins instead.

For muffins: Reduce cooking time to 25 minutes. Makes 18 muffins.
Toasted Coconut: Preheat oven to 350°F. Spread 1/4 cup shredded coconut on a cookie sheet and toast for 2 to 3 minutes, until lightly golden brown. Watch closely, as it burns quickly. Remove from oven and cool.

Preheat oven to 350°F. Lightly oil a 10-inch bundt pan.

In a bowl, whisk flour, coconut, wheat germ, baking powder, cinnamon, salt, and baking soda together.

In another large bowl, whisk eggs and sugar together until smooth. Add oil and vanilla and mix until blended. Stir in carrots and pineapple. Add reserved dry ingredients and nuts and stir until just blended. Spoon evenly into prepared pan and smooth top.

Bake until a toothpick inserted in centre comes out clean, about 45 minutes. Cool 10 minutes then invert onto cooling rack. Allow to cool before icing.

Ice with Drizzly Cream Cheese Icing and top with toasted coconut.

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