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5 from 1 vote
Coconut Carrot Easter Cake
Prep Time
40 mins
Cook Time
45 mins
Total Time
1 hr 25 mins
 

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! 

Course: Dessert
Keyword: Carrot Cake, Coconut Carrot Easter Cake
Servings: 1 cake
Calories: 698 kcal
Author: Jeanie and Lulu's Kitchen
Ingredients
FOR THE CARROT CAKE
  • 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
FOR THE COCONUT CREAM CHEESE FROSTING
  • 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
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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!
Nutrition Facts
Coconut Carrot Easter Cake
Amount Per Serving (1 slice)
Calories 698 Calories from Fat 381
% Daily Value*
Fat 42.3g65%
Saturated Fat 13.1g82%
Cholesterol 96mg32%
Sodium 569mg25%
Potassium 369mg11%
Carbohydrates 77.8g26%
Fiber 2.9g12%
Sugar 68.4g76%
Protein 7g14%
Calcium 70mg7%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.