Carrot Coconut Cake

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Build out your dessert recipe repertoire with this scrumptious carrot coconut cake. You will definitely eat this sweetly addictive cake for breakfast. After all that’s usually how my hubby likes to eat it while sipping a strong cup of coffee or warm milk. What I love about this cake besides its deliciousness is the fact that I don’t need to pull out a stand or hand mixer. A whisk and a spatula does the trick of pulling together the batter perfectly. Cool and frost the cake with your favorite frosting. I usually like to use my version of a cream cheese frosting, I hope you will make this easy carrot cake and enjoy it as much as we do. Happy Cooking!

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5 from 1 vote

Carrot Coconut Cake

Making this cake is so quick and easy. No mixer needed. Grate, Whisk and Mix – it's that easy. This is an excellent dessert for any day.

Course Cakes, Dessert
Cuisine American, Baked, cakes, Dessert, Sweets
Keyword Carrot Cake, Carrot Cupcakes, Coconut Cake, Eat Cake for Breakfast, How to make a cake by hand, How to make a carrot cake, How to make coconut cake, How to use cardamom, No Mixer Cake, Spiced Cake
Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 2 hours
Total Time 2 hours 50 minutes
Servings 10 People
Calories 473 kcal
Author Yasmin Jackson


  • 4 large eggs at room temperature
  • 2 1/2 cups finely grated carrots (I use the fine side of box grater)
  • 2 cups granulated sugar
  • 3/4 cup butter melted and cooled completely (plus extra room temperature butter for greasing cake pans)
  • 1 cup shredded sweetened coconut
  • 2 cups all purpose flour (plus extra flour for dusting cake pans)
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cardamom


PREHEAT OVEN 350F DEGREES. Use convection setting if you have this feature.

PREPARE CAKE PANS – Grease and flour 2 round cake pans: 9" or 10"

Let's prepare dry ingredients and set aside:

  1. In a bowl, add the flour, baking power, baking soda, cinnamon and cardamom. Miz using a spatula or spoon. Set aside.

Let's prepare wet ingredients:

  1. Break the eggs into a large mixing bowl. Use a whisk and whisk until egg whites and yolks are thoroughly combined.

  2. Add the finely grated carrots. Use the whisk or a spatula to mix until thoroughly combined.

  3. Add the sugar. Use the spatula to mix until combined.

  4. Pour in the cooled melted butter. Mix until combined.

  5. Add the coconuts and mix until combined.

Let's pull it all together:

  1. Add the dry ingredients to the wet ingredients. Use the spatula to fold the dry ingredients into the wet ingredients, just until they are thoroughly combined. Be careful not to overmix.

    Note: Rotate the bowl as you fold. Alternatively you can gently mix.

  2. Divide the batter into two and pour into each of the prepared pan. Use the spatula to even out the top of the batter.

  3. Bake in the 350F degrees preheated oven. Bake 30 to 35 minutes until a toothpick inserted in the center comes out clean.

  4. Cool cakes in the pans for 10 to 15 minutes.

  5. Transfer the cakes to a wire rack from the pans and cool completly. Frost with your favorite frosting. Enjoy.

Recipe Notes

Video Tutorial Available: Carrot Coconut Cake

Nutritional information will vary based on actual serving size.

This batter can be used to make cup cakes

Nutrition Facts
Carrot Coconut Cake
Amount Per Serving
Calories 473 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 15g94%
Trans Fat 1g
Cholesterol 111mg37%
Sodium 232mg10%
Potassium 295mg8%
Carbohydrates 65g22%
Fiber 3g13%
Sugar 42g47%
Protein 6g12%
Vitamin A 5880IU118%
Vitamin C 2mg2%
Calcium 69mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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