Carrot cake is a huge favorite in my family. When it gets combined with coconut something special really happens! This coconut carrot Easter cake was a natural in my mind when I was working on recipes for Easter desserts. Easter really crept up on me by the way, how is it already the end of March?? Anyway, the start of any carrot cake is a whole bunch of shredded carrot. I took fresh ones I had and shredded them on the smallest holes of my box grater. Then I stirred the shredded carrot with lots of shredded coconut, walnuts and currants.
My decorations were totally optional. I wanted the whole cake crusted in coconut, with crunchy walnuts on top and pretty little chocolate mini eggs lining the edge. Oh my goodness do I love those chocolate mini eggs. I get way too excited when I first see them in stores for Easter! They also made the coconut carrot Easter cake so festive. My kitchen floor ended up covered in coconut where I was standing because I am hopeless, but the results were worth it. That’s what my vacuum was for, ha! When I tried it, I was a happy woman. The carrot cake crumb was so moist, with the surprises of currants and walnuts dotting it all over the place. The coconut and luscious cream cheese frosting really made it the complete package. I can’t think of a more perfect, sweet ending to the Easter meal this weekend! Enjoy, friends!
Coconut carrot Easter cake is the perfect, sweet end to a traditional Easter Brunch. It has such a moist crumb, loads of flavor, with a luscious frosting!
- 8 whole carrots peeled and shredded on the smallest holes of the box grater
- 1 cup shredded coconut
- 1 cup chopped walnuts
- 1/2 cup currants
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1 cup canola oil
- 1 cup granulated sugar
- 1 cup dark brown sugar
- 4 whole eggs
- 1/4 teaspoon coconut extract
- 1/4 teaspoon distilled white vinegar
- 8 ounces cream cheese softened to room temperature
- 1 stick unsalted butter softened to room temperature
- 1/2 teaspoon coconut extract
- 1/4 teaspoon salt
- 3 3/4 cups powdered sugar
- shredded coconut as needed for decorating the outside and top
- chopped walnuts for sprinkling on top
- chocolate mini eggs for decorating on top
- Pre-heat the oven to 325. Take two 9 inch round cake pans and line them with parchment paper rounds on the bottom. Liberally spray the pans with cooking spray to grease them. In a bowl, mix together the shredded carrot, coconut, walnuts and currants, then set it aside.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, nutmeg and ginger to aerate the dry ingredients. Then in the bowl of a stand mixer beat the canola and two sugars together thoroughly until fluffy. Add the eggs, coconut extract and white vinegar and let them get fully incorporated. Turn the speed to low and slowly pour in the dry ingredients.
- Turn the mixer off and switch to a rubber spatula to gently fold in the mixture of carrots, coconut, walnuts and currants. Evenly divide the batter between the two prepared cake pans and make sure the batter is smooth on top. Get the pans into the oven to let the cakes bake for about 45-50 minutes, until a toothpick inserted in the center comes out squeaky clean.
- Allow the cakes to cool in the pans for at least 20 minutes, then carefully turn them each out onto individual plates to finish cooling for another 20-30 minutes. While the cakes cool, prepare the frosting. Clean the stand mixer bowl and paddle attachment first.
- In the stand mixer bowl beat the cream cheese and butter together until fluffy. Add the coconut extract and salt. Then turn the speed to low and slowly add the powdered sugar until the luscious frosting comes together. Set the frosting aside.
- Line a pretty cake stand with parchment paper and carefully put the first layer of the carrot cake on it flat side down for stability. Use an offset spatula to smooth a generous layer of cream cheese frosting on the layer, then place the second layer on top of it with the flat side up. Press the second layer firmly into the layer of cream cheese to hold the cake together. Frost the top and sides of the carrot cake with the remaining cream cheese frosting.
- Decorate the cake to your liking. I crusted my whole cake with coconut, sprinkled chopped walnuts on top and lined the edge with cute chocolate mini eggs to really make the cake pretty and festive. Slice the cake and serve immediately for a sweet end to the Easter meal!
10 thoughts on “Coconut Carrot Easter Cake”
Wow! I’m definitely going to have to make this one. Yum!
Thanks so much!!
Ohhh, I love a good carrot cake, and this is definitely the time of year to enjoy it! Thanks for sharing a delish recipe!
It is definitely the time of year for it, thank you!!
Carrot and coconut? Yes, it sounds amazing
Thank you so much!!
This sounds like an amazing cake for Easter!
Thanks very much!!
Mmmm, this is one of my favorite types of cakes! I love the coconut topping for all things spring…so pretty!
Thanks very much!!
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