Go Back
–+ servings
sliced carrot and coconut cake sprinkled with powdered sugar and a cup of tea.
Print Recipe
4.80 from 20 votes

The Best Carrot and Coconut Cake

This is the best carrot loaf cake ever! Super moist and tender carrot coconut cake with lemon frosting.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Cakes
Cuisine: English
Servings: 14 -16 slices
Calories: 396kcal
Author: Adina

Equipment

  • Loaf tin 26 cm x 9 cm/ 10 x 3.5 inches measured at the base of the form

Ingredients

  • 280 g carrots finely grated, 10 oz (Notes 1,2)
  • 280 g all-purpose flour 10 oz/ 2 ⅓ cups
  • 2 teaspoons baking powder
  • ½ teaspoon fine sea salt
  • 200 g granulated sugar 7 oz/ 1 cup
  • 4 eggs
  • 2 lemons one for the cake and one for the frosting
  • 200 ml neutral-tasting oil like canola 1 cup without 2 tablespoons
  • 1 teaspoon vanilla extract
  • 100 g desiccated coconut unsweetened, 3.5 oz/ 1 cup
  • 150 -175 g icing sugar 5.5-6 oz/ 1 ½ – 1 ¾ cups

Instructions

Carrot loaf cake:

  • Preheat the oven to 180°C/ 360°F. Butter and flour the loaf tin.
  • Peel and weigh the carrots, you should have 280 g/9.9 oz prepared carrots. Grate the carrots on the finer grater. Set aside.
    280 g carrots/ 10 oz
  • Sift together the flour, baking powder, and salt. Add the sugar. Set aside.
    280 g all-purpose flour/ 10 oz/ 2 ⅓ cups + 2 teaspoons baking powder # ½ teaspoon fine sea salt + 200 g granulated sugar/ 7 oz/ 1 cup
  • Wet ingredients: Beat the eggs shortly in a medium bowl. Add the zest and the juice of only 1 lemon. Add the oil and the vanilla extract.
    4 eggs + 1 lemon + 200 ml neutral-tasting oil/ 1 cup without 2 tablespoons + 1 teaspoon vanilla extract
  • Dry ingredients: Carefully fold in the flour mixture. Add carrots and coconut to the mix and pour everything into the prepared tin.
    100 g desiccated coconut/ 3.5 oz/ 1 cup
  • Bake for about 55 - 60 minutes until a skewer inserted comes out clean.

Frosting:

  • Mix the juice and zest of the second lemon with enough icing sugar to form a paste. The amount of sugar needed depends on how large and juicy your lemon is. The paste should be runny enough to be easily spread on the cake and to be able to sicker into the holes you poked into the cake.
    1 lemon + 150 -175 g icing sugar/ 1 ½ – 1 ¾ cups
  • Frost cake: Prick the top of the cake with a toothpick all over and pour over the frosting. Let the cake cool completely in the pan.
  • Store in an airtight container.

Notes

  1. Use a digital kitchen scale (the Amazon affiliate link opens in a new tab) to measure the ingredients when baking; it guarantees for best results.
  2. I have purposely not given a cup amount for the grated carrots, because the cup measuring would be too inaccurate in this case. Weigh the carrots after peeling them.

Nutrition

Serving: 1slice | Calories: 396kcal | Carbohydrates: 50g | Protein: 5g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 14g | Cholesterol: 57mg | Sodium: 196mg | Fiber: 3g | Sugar: 31g