Coconut Carrot Cake
Servings: 6 people
Ingredients
Coconut Carrot Cake
- ⅔ cup all purpose flour
- ⅓ cup sugar
- ½ cup grated carrot 1-2 carrots
- ½ cup coconut sweetned or regular is fine
- ¼ cup melted butter
- ¼ cup milk
- ¼ cup crushed walnuts
- 3 tbsp crushed pineapple canned- remove liquid
- 2 tbsp brown sugar
- 2 tbsp yogurt full fat or greek
- 2 tbsp raisins
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ½ tsp baking soda
- ½ tsp nutmeg
- ¼ tsp ground clove
Cream Cheese Frosting
- 1 8oz cream cheese
- 2 tsp vanilla extract
- 1 tsp almond extract *optional
- ½ cup powdered sugar
Instructions
Coconut Carrot Cake
- Preheat oven to 350F. Line the bottom of a 6-inch round cake pan with parchment paper then lightly grease with cooking spray.
- In a medium bowl, mix together the dry ingredients: flour, cinnamon, baking soda, nutmeg, clove, and salt.
- In a large mixing bowl, beat together on medium speed the sugar, brown sugar, melted butter, milk, yogurt, and vanilla until smooth.
- Next add the flour mixture into the wet ingredients on low speed. Next add in the carrots, pineapple, coconut, walnuts, and raisins and fold everthing in. You do not want to over beat or mix this part. Gently fold everything in.
- Add the batter to the cake pan then bake 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes.
- Remove cake from pan and spread frosting all over or just on top and add crushed walnuts, coconut shreds along with anything else you like. Enjoy!
Cream Cheese Frosting
- In a large mixing bowl, beat the cream cheese and vanilla and almond extract. Next add the powdered sugar beat until light and fluffy, 3-5 minutes.
Notes
- You can replace the yogurt with 1 egg.
- Make the frosting ahead of time, store in air tight container and refrigerate.
- Cake can be made 2 days ahead of time and stored in the fridge.