• Prep Time: 2 hours 15 mins
  • Cooking Time: 45 mins
  • Serves: 8

Toasted Coconut Carrot Cake

  • Recipe Submitted by on

 Ingredients List

  • Carrot Cake
  • 3 cups plus ¼ cup carrots, shredded
  • 2 cups plus ¼ cup sugar
  • 4 eggs, whole
  • 1 and ⅔ cup vegetable oil
  • 2 cups (minus 1 tablespoon) flour, all-purpose
  • 1 tablespoon + 1 teaspoon cornstarch
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • ¼ teaspoon allspice
  • ¼ teaspoon nutmeg
  • 2 teaspoons plus ½ teaspoon cinnamon
  • 1 cup walnuts, chopped
  • 1 cup toasted sweetened coconut, optional
  • Cream Cheese Frosting
  • 2 lbs powdered sugar
  • 16 ounces cream cheese, room temp.
  • 6 tablespoons butter, room temp.
  • 1 plus ½ tablespoons vanilla extract (prefer clear vanilla)
  • sweetened toasted coconut, optional to decorate
  • walnuts, optional to decorate


Pre-heat oven to 310 F.
Combine sugar, oil, eggs, carrots well in mixing bowl.
In another bowl, sift together dry ingredients very well.
Mix wet and dry ingredients together. Add walnuts and coconut.
Pour into three 9-inch round baking pans that have been buttered and well-floured.
Bake cakes for 40-45 minutes, until knife comes out clean.
Cool COMPLETELY in pans before removing.

Combine well in mixer.

Assemble and Decorate
Carefully remove cake from pans.
Apply layer of frosting between layers and stack.
Add thin layer (crumb coat) on top and sides of cake.
Chill for 1 hour.
Apply final frosting coat.
Decorate as desired.

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