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)
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.