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Toasted Coconut Carrot Cake

June 26, 2014 By Phillip @ SouthernFATTY.com 13 Comments

Toasted Coconut Carrot Cake

 

Everyone likes carrot cake. Everyone. If you met someone that says they don’t, well, they haven’t had it or aren’t really your friend. With that said, I hate to admit that I had never attempted to make one myself. I know… the shame!

 

I’ve always loved the bit of sweetness in the frosting balanced perfectly with the carrot and spices. Although, to me, it creates a very autumnal experience, there are some mornings when you wake up just wanting to have that exact taste right in front of you. Preferably covered in frosting. Everything is better covered in frosting.

 

 

Carrot Cake Batter

 

This is a fairly traditional carrot cake. Cinnamon, shredded carrots, sugar… you get the drift. Typically, nuts (walnuts) are added to the cake batter and then used to decorate the as well. While I did this (who doesn’t want more walnuts?!), I also decided to add a bit of toasted coconut to the lateral ends of the cake. I have been obsessed with toasted coconut this year.

 

Stacking Carrot Cake Layers

 

I usually hate coconut. Seriously… hate it. However– something magical happens when you toast it. Almost like an evil step-sister in a Disney movie that finds true love and becomes an eternally-happy, singing bird or something. It’s that magical. Oh… and lateral means sides. Typically a medical/anatomical term. Perhaps not the best type of work to use to describe something you will later eat. But… eh. </nerd>

 

Carrot Cake Layers

 

You can’t make a proper carrot cake unless it is in layers. I wouldn’t trust a single-layer carrot cake. Although, I am sure I would have to give it a thorough taste test. It just wouldn’t be right. Sorta like eating school cafeteria pizza without ranch. You get me? I thought so.

 

Crumb Coated Carrot Cake

 

A crumb coating is what will save you hours and hours of tears and frustration when baking cakes. It’s simply a thin coating of the frosting you will use to coat the cake, cooled (I chill mine for a full hour) and then a clean, pearly white layer is applied over it. It will leave you with a smile and a beautiful cake. Who wouldn’t want technically two layers of frosting anyway?

 

Toasted Coconut Carrot Cake

 

Ice, ice, ice this baby up and decorate it however your little sugar-coated carrot-loving heart desires. Walnuts, coconut, sprinkles… who cares. Baking someone a cake is an act of love. You could probably throw rocks on top and people would still enjoy it.

 

Toasted Coconut Carrot Cake

 

This cake is basically considered a vegetable. One of the most important food groups of the day. Doctor’s say that. It must be true. So, enjoy and go share!

 

 

Toasted Coconut Carrot Cake
 
Print
Prep time
2 hours 15 mins
Cook time
45 mins
 
Rich, Homemade Carrot Cake with Cream Cheese Frosting and Toasted Coconut and Walnuts
Serves: 1 cake
Ingredients
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
Instructions
  1. Pre-heat oven to 310 F.
  2. Combine sugar, oil, eggs, carrots well in mixing bowl.
  3. In another bowl, sift together dry ingredients very well.
  4. Mix wet and dry ingredients together. Add walnuts and coconut.
  5. Pour into three 9-inch round baking pans that have been buttered and well-floured.
  6. Bake cakes for 40-45 minutes, until knife comes out clean.
  7. Cool COMPLETELY in pans before removing.
Frosting
  1. Combine well in mixer.
Assemble and Decorate
  1. Carefully remove cake from pans.
  2. Apply layer of frosting between layers and stack.
  3. Add thin layer (crumb coat) on top and sides of cake.
  4. Chill for 1 hour.
  5. Apply final frosting coat.
  6. Decorate as desired.
  7. Enjoy! Visit SouthernFATTY.com for more.
Notes
2014 - SouthernFATTY.com
3.5.3226

 

 

What is your favorite veggie-turned-sweet dessert? Let us know below!

 

 

 

Filed Under: Confections / Sweets Tagged With: cake, carrots, coconut, dessert, nuts, sweet, vegetables, walnuts

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Comments

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  1. Gloria

    March 17, 2018 at 2:54 pm

    Best carrot cake my first carrot cake I ever made and this is going to be my faverite recipe

    Reply
    • Phillip @ SouthernFATTY.com

      March 18, 2018 at 12:49 pm

      Love it! I haven’t made this one in a while. Need to bust it back out!

      Reply
  2. Lesya Olesya

    September 22, 2015 at 4:14 am

    Hello, Friends! How do you think, can a make this cake with flaxseed eggs?

    Reply
    • Phillip @ SouthernFATTY.com

      September 22, 2015 at 8:36 am

      I don’t have any experience with flax or chia egg replacements, really.

      From what I’ve seen, you should be able to. A cake isn’t as finicky as some baking recipes.

      I’ve heard that you should start with whole flax seed, grind/muddle it yourself, add the water and then chill it for it to get the appropriate binding. Give it a go and let me know how it works!

      Reply
      • Lesya Olesya

        September 23, 2015 at 1:55 pm

        I’ve made it today with 3 flax seed eggs 🙂 Georgeous!!! Really delicious, not heavy or too dense, absolutely wonderful cake 🙂 Thank you for this yummy recipe!

        Reply
        • Phillip @ SouthernFATTY.com

          September 23, 2015 at 1:59 pm

          That’s great! Enjoy!

          Reply
  3. Joey

    July 1, 2014 at 8:21 am

    Looks so amazing!!

    Reply
    • Phillip @ SouthernFATTY.com

      September 22, 2015 at 8:34 am

      Thanks!

      Reply
  4. Leah Short

    June 27, 2014 at 3:06 pm

    That is one gorgeous cake! Love how it’s carrot, but coconut on the outside. Very southern of you, sir. 🙂

    Reply
    • Phillip @ SouthernFATTY.com

      June 27, 2014 at 3:10 pm

      Thaaaaank ya, ma’am 😛

      Reply
  5. Phillip @ SouthernFATTY.com

    June 27, 2014 at 2:22 pm

    It really is. Thanks!

    Reply
  6. Angel

    June 27, 2014 at 1:50 pm

    I absolutely LOVE carrot cake. I’ll pin this to make it for a special occasion.

    Reply
    • Phillip @ SouthernFATTY.com

      June 27, 2014 at 2:06 pm

      Thanks, A! I’m addicted now. BUT. It’s totally a vegetable, so it’s ok.

      Reply

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