How do you store this cake?

If it's unfrosted, you can store it covered at room temperature. Once frosted, the cake should be refrigerated.

Can you make this cake in advance?

You can make this cake a day or two in advance, and wait to frost it until a few hours before serving. The coconut milk frosting only maintains it's texture for 2-3 days, so I wouldn't recommend making the frosted cake too far in advance.

How long will it last?

If unfrosted, this cake will last 4-5 days at room temperature. With frosting, it will last 2-3 days in the fridge.

Can you freeze this cake?

While I don’t recommend freezing this cake with frosting, you can freeze it unfrosted. Just let it cool completely, wrap it in plastic wrap and store in the freezer. It should last for up to 3 months. Defrost the cake in the fridge or at room temperature before frosting.

Coconut Carrot Cake (Dairy-Free, Egg-Free)

Description

Coconut Carrot Cake is an easy homemade carrot cake that’s dairy-free and egg-free. It’s tender and moist, and topped with coconut whip and toasted coconut. The recipe is perfect as a bundt cake, or you can even turn it into cupcakes!

Ingredients

For the cake:

3 cups whole wheat flour
1 cup cane sugar
5 teaspoons ground cinnamon
2 teaspoons baking soda
1 teaspoon kosher salt
2 cups unsweetened almond milk
1/2 cup extra virgin olive oil
2 teaspoons vanilla extract
2 teaspoons almond extract
1 1/2 cups grated carrot
1/2 cup unsweetened coconut, flaked or shredded

For the frosting:

2 cans (400 ml) full fat coconut milk, refrigerated for 24 hours
2 teaspoons maple syrup
1 teaspoon ground cinnamon
1 cup unsweetened toasted coconut, flaked or shredded (divided)

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Instructions

Preheat oven to 350F and grease a 10-inch bundt pan with cooking spray.
In a large bowl, whisk together the flour, sugar, cinnamon, baking soda and salt.
Add in the milk, oil, vanilla and almond extracts, and whisk together until the dry ingredients are well incorporated.
Stir in the grated carrot and coconut.
Pour the batter into the prepared bundt pan and bake for 45-50 minutes, or until a tooth pick inserted in the middle comes out clean.
Let the cake cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
In a large mixing bowl, scoop out the solidified coconut milk (discard the coconut water) and using an electric mixer, beat on high speed.
Add the maple syrup and cinnamon and whip until smooth and creamy. Stir in 1/2 cup of the toasted coconut.
Frost the cake and top it with the remaining 1/2 cup of toasted coconut. Slice and serve.
Store any leftovers in an airtight container in the refrigerator and enjoy within 2-3 days.

Notes

I used unsweetened coconut in this cake. You can use sweetened, just keep in mind that it will result in a sweeter cake with more sugar added.
While you can buy toasted coconut, I usually toast my own. Just spread the coconut out on a baking sheet and bake on 350F for 5-6 minutes. It will brown quickly so be sure to keep an eye on it. You may need to stir it around at the mid-way point.
The recipe can be made into 24 cupcakes, or half the recipe to make 12 cupcakes. Just line your muffin tins with cupcake liners and fill them 3/4 full with batter. Bake at 350F for 17-18 minutes, or until a toothpick inserted into a cupcake comes out clean.
Be sure to check out the FAQ as well as the tips and substitutions section above the recipe for more detailed advice and suggestions for making this recipe.