Coconut Carrot Cake

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


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

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.

Let's Make This! 

Add the toasted coconut and stir everything together.

In a separate bowl add the shredded carrots and buttermilk.

Mix the carrots and buttermilk together. 

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

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

Alternate adding the dry ingredients.

Add the carrot mixture and beat together until smooth.

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

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

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.

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

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!