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Coconut Carrot Cake

This Coconut Carrot Cake is a classic Southern recipe that friends and family will love!

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Ingredients

Shredded Coconut Flour Baking powder Kosher salt Baking soda Ground Cinnamon Ground ginger Carrots  Buttermilk Eggs Sugar granulated and brown Vanilla Oil

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Toast shredded coconut on a baking sheet in the oven at 350F for 3-5 minutes. Then grease and flour 2 9-inch cake pans. In a medium mixing bowl, combine salt, baking powder, baking soda, ginger, and cinnamon.

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Add the toasted coconut and stir everything together.

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In a separate bowl add the shredded carrots and buttermilk.

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Mix the carrots and buttermilk together. 

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Combine eggs, granulated sugar, brown sugar, and vanilla in a large mixing bowl.

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Using an electric mixer on high speed, beat the eggs, granulated sugar, brown sugar, and vanilla. Stir in oil.

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Alternate adding the dry ingredients.

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Add the carrot mixture and beat together until smooth.

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Bake the cake layers for 40-45 minutes at 350F. Once cooled, place the first cake layer dome side down onto a serving dish.

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Then apply a layer of icing to the first cake layer. 

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Place the second layer on top, dome side down, and spread about 2 cups of frosting on the top and sides. Chill the cake for 30 minutes to set.

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Spread the rest of the icing over the cake and swirl it.

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Sprinkle the cake with additional coconut shreds and press into sides of the cake.  Allow cake to for at least 30 minutes to let the frosting set and then serve!

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