Coconut Carrot Cake is a deliciously moist dairy-free cake that is full of grated carrots, coconut, crushed pineapples and chopped nuts. It is then topped with a dairy-free coconut cream cheese style frosting and more coconut.
I found this recipe in my Mom's recipe book. The origin of this recipe is a bit of a mystery to me. I don't recall Mom making it, but it doesn't mean that she didn't. The recipe looked like it would be a tasty cake, so, I thought I'd give it a try. It's a yummy cake! There is more "stuff" in the cake than cake. And by "stuff", I mean the carrots, coconut, pineapple and nuts. Every bite is full of those ingredients. If you are not a fan of a cake full of goodies, then this cake isn't for you. If you like lots of goodies in your cake, then this cake might be for you!
This cake is dairy-free. The original frosting recipe included cream cheese, butter and milk. All dairy products. So, I substituted Daiya Cream Cheese Spread, vegan butter and soy milk. If you are not concerned with making a dairy-free frosting, you can use cream cheese, butter and milk. Due to the Daiya dairy-free cream cheese style spread, this cake should be kept in the refrigerator. If you prefer to use a frosting without cream cheese, try this Dairy-Free Cream Cheese Frosting Substitute recipe. It tastes a lot like cream cheese frosting but has no cream cheese, or cream cheese substitute.
When I bake, or cook, I like to measure all of my ingredients so that everything is ready to add to the recipe. It makes things so much easier when mixing the ingredients. This recipe requires cooled toasted coconut, grated carrots and chopped nuts. All of these ingredients require some preparation of their own. Preparing and measuring these ingredients ahead of time will make mixing the cake quick and easy. This recipe also includes eggs, which should be room temperature before adding to the cake. Cold eggs won't bind as well with the other ingredients.
The cake makes 24 servings, which makes it a good cake to serve at a party. If you won't consume all of the cake within a few days, you can freeze it. I freeze the cake in individual servings then thaw in the refrigerator overnight.
I hope you enjoy the Coconut Carrot Cake!
Coconut Carrot Cake
- 2 cups all-purpose flour
- 2 1/2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 1 cup vegetable oil
- 2 teaspoons vanilla
- 2 cups sugar
- 3 jumbo eggs
- 8 ounces crushed pineapple with juice
- 2 cups grated carrots
- 1 1/2 cups sweetened coconut flakes
- 1 1/2 cups chopped walnuts or pecans
- 1 cup unsweetened coconut, toasted, divided
- 3 ounces Daiya Cream Cheese Style Spread
- 1/4 cup vegan butter
- 3 cup confectioners' sugar, sifted
- 1 tablespoon soy milk
- 1 teaspoon vanilla extract
- Preheat oven to 350F.
- Grease a 9x13 inch pan.
- Mix the flour, baking soda, cinnamon and salt. Set aside.
- Beat the oil, vanilla, sugar and eggs until thoroughly combined.
- Add the flour mixture to the egg mixture and beat until smooth.
- Add the pineapple, carrots, coconut and walnuts. Mix well.
- Pour into a greased 9x13 inch pan.
- Bake for 50-60 minutes or until a pick inserted into the cake comes out clean.
- Cool on wire rack for 10-15 minutes then remove from the pan and cool completely before frosting.
- Cream Daiya Cream Cheese Style Spread and Vegan Butter until smooth.
- Alternately, add 3 cups confectioners' sugar, soy milk and vanilla extract.
- Beat until smooth.
- Add 1/2 cup of the toasted coconut until blended.
- Frost the cake.
- Sprinkle the remaining 1/2 cup of toasted coconut over the cake.