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carrot and coconut cake sliced and showing the moist crumb.
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4.85 from 20 votes

Carrot and Coconut Cake

This is the best carrot and coconut cake ever! It's perfectly moist and tender, soaked with a tangy lemon juice and sugar mixture.
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

Ingredients

Cake batter:

  • 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
  • 1 lemon zest and juice, Note 3
  • 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

Lemon drizzle:

  • 1 lemon zest and juice
  • 150 -175 g confectioners' sugar 5.5-6 oz/ 1 ½ – 1 ¾ cups, Note 4

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/10 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 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 sink into the holes you poked into it.
    1 lemon + 150 -175 g confectioners' sugar/ 1 ½ – 1 ¾ cups
  • Drizzle the cake: Poke the top of the cake with a toothpick all over and pour over the frosting. Let the cake cool completely in the pan.

Notes

  1. Measurements: 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. Carrots: I haven’t provided a cup measurement for the grated carrots because it can be inaccurate. Weigh the carrots after peeling them instead.
  3. Lemons: It's preferable to use unwaxed lemons since you will need their zest, too.
  4. Confectioners's sugar: The amount you need depends on the juiciness of your lemon.

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