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!
Prep Time:20 minutes
Cook Time:50 minutes
Total Time:1 hour 10 minutes
Yield:12 slices 1x
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)
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.
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.