• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Dominican Cooking logo

  • RECIPES
  • COOKERY
  • COOKBOOKS
  • VIDEOS
  • EN ESPAÑOL
  • ❤
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Cookery
  • Videos
  • Cookbooks
  • En Español
  • ×

    Home » Recipes » Desserts

    This blog is supported via ads and affiliate links

    Carrot and Coconut Cake with Ginger

    Carrot and Coconut Cake with Ginger

    En Español Recipe ↆ

    Nothing like a slice of this spiced carrot and coconut cake with a touch of ginger to go with your coffee. This is a new way to make a carrot cake that you'll love.

    Carrot and Coconut Cake with Ginger

    JUMP TO: show ↓
    1. Why we ❤️ it
    2. Why it works
    3. About this recipe
    4. Recipe

    Why we ❤️ it

    This weekend Ilana came over for tea and carrot cake. Now we talk about food all the time. And while my husband complained that this cake needed more sugar, Ilana agreed with me that it was just fine.

    We are in tune like that.

    • carrot coconut cake recipe
    • Carrot and Coconut Cake with Ginger
    Carrot coconut cake recipe

    Why it works

    The ingredients in this coconut carrot cake are nothing unusual, but the combination of flavors and textures takes it to another level. I don't know you, but ginger and coconut are some of my favorite food ingredients.

    Another thing I love about it is how easy it is to make. You don't need any rare tools, or slave over it for hours, which makes it perfect to save on short notice.

    Friends will love it, and you'll be asked to make it often afterward.

    About this recipe

    This coconut and carrot cake recipe has a few differences from the traditional carrot cake – aside from having coconut, of course– or one, there's no butter in it, nor cream cheese frosting. Instead, I have used coconut oil, and a lovely coconut icing for extra moistness and to enhance the coconutty taste.

    This cake yields 6 servings, 8 in a pinch.

    Buen provecho!

    Tia Clara

    Recipe

    carrot coconut cake recipe
    Keep screen on while cooking

    [Recipe] Carrot and Coconut Cake with Ginger

    By: Clara Gonzalez
    Nothing like a slice of this spiced carrot and coconut cake with a touch of ginger to go with your coffee. This is a new way to make a carrot cake that you'll love.
    5 from 3 votes
    Save for Later Send by Email Print Recipe
    Prep Time 15 mins
    Cook Time 30 mins
    Total Time 45 mins
    Course Dessert
    Cuisine Fusion
    Servings 6 servings
    Calories 403 kcal

    Ingredients

    For cake

    • 1 cup all-purpose flour
    • 2 tablespoons ginger powder
    • 1½ teaspoon cinnamon powder
    • 1½ teaspoon baking powder
    • ¼ teaspoon salt
    • 2 egg (large)
    • ½ cup brown sugar
    • ¼ cup coconut oil, plus extra to grease the mold
    • 1½ cup grated carrot, (see notes)
    • 1 cup coarsely grated coconut

    For decorating

    • ⅓ cup shredded coconut for decoration, for decoration
    • ⅓ cup powdered white sugar
    • ¼ teaspoon vanilla extract
    • ½ teaspoon coconut milk

    Instructions
     

    • Getting ready: Grease with oil a small (4-6 cups) bundt cake mold, or line with parchment paper a 9-inch round cake pan.
      Heat oven to 300 ºF [150 ºC].
    • Combining dry ingredients: In a large bowl, and with a wire whisk, combine flour, ginger, cinnamon, baking powder, and salt. Set aside.
    • Combining wet ingredients: With a stand mixer or handheld electric mixer, and with the paddle attachment, beat eggs and brown sugar over medium speed until the mixture is a paler color.
      Slowly pour the oil into the mixture while still beating.
    • Making batter: Add the flour mixture and whisk until mixed well. Fold in coconut and carrot using a spatula.
      Pour the batter into the prepared mold.
    • Baking: Cook in the preheated oven for 25 minutes, or until a toothpick inserted in the middle comes out clean.
      Remove from the oven and cool to room temperature on a wire rack. Don't turn off the oven and proceed to the next step.
    • Decorating: While the cake cools down, place the coconut flakes for decoration in a baking tray and bake until it turns golden brown. Remove from the oven and let it cool down to room temperature. Set aside.
      Mix the powdered sugar with vanilla extract and coconut milk. It should be very thick but pourable. Add a few more drops of coconut milk if needed.
      Pour this mix on the cake, top with the toasted coconut.

    Tips and Notes

    How finely your carrot is grated will change the texture of the cake. Finely-grated carrot will produce a denser, chewier cake, a coarsely-grated carrot will yield a looser cake.

    Nutrition

    Calories: 403kcalCarbohydrates: 53gProtein: 5gFat: 22gSaturated Fat: 18gSodium: 145mgPotassium: 367mgFiber: 5gSugar: 31gVitamin A: 5345IUVitamin C: 2.1mgCalcium: 63mgIron: 2.1mg

    Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutritional information.

    READERS SEARCHED FOR carrot cake recipe with ginger, carrot ginger bread
    More recipes with: carrot, coconut, flour, ginger
    Edited: Dec 8, 2021 | Publish: Feb 7, 2013

    ¡Hola! I am Tía Clara, your host. Thanks for visiting.
    - Any questions or comments about this?
    - Made our recipe? Follow and tag me on Instagram.
    - Subscribe to receive our recipes by email.

    You'll also love

    • Christmas Ginger Cookies
      Christmas Ginger Cookies
    • 2 Cups of Chocolate Espeso (Creamy Spiced Hot Cocoa)
      Chocolate con Leche Dominicano (Creamy Spiced Hot Cocoa)
    • Cauliflower and Carrot Casserole
      Cauliflower and Carrot Casserole
    Recipe Rating




    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    11 Comments
    Most Voted
    Newest Oldest
    Inline Feedbacks
    View all comments
    Seed
    March 22, 2013 5:55 PM

    I made this last night and OH MY was it delicious!! Everybody is getting this whenever I need to bring something to a party for the next year! So moist and flavorful. The only tweaks I did were using my own fresh ginger root that I grated, about a tablespoon… Read more »

    1
    Reply
    View Replies (2)
    Suzanne Perazzini
    February 9, 2013 6:33 PM

    I agree that ginger and coconut make anything taste better.
    You are so lucky to have a friend you are so in tune with. I remember some famous man saying that all we need in the world is one good friend.

    1
    Reply
    Julia
    February 9, 2013 12:08 AM

    Great friends with common ground are so important in life! And a cake like this is perfect for sharing with a valuable friend or family. This cake looks awesome and you're right - everything is better with ginger and coconut! 🙂

    1
    Reply

    Primary Sidebar

    "Dominican Cooking" is the oldest and largest Dominican cooking website, with Tía Clara's 20-year collection of traditional Dominican recipes, and recipes inspired by the Dominican taste.
    More about us ➜

    OUR RECIPES IN YOUR INBOX

    Discover hand-picked content and get updates in your inbox, once a week.

    Most popular

    • Tostones (Crispy Twice-Fried Plantains)
    • Flan (Dominican Crème Caramel)
    • Dominican-Style Farina: Spiced Cream of Wheat Porridge
    • Classic Mofongo Recipe & Video (Fried Plantain Mash)

    Footer

    featured on

    SIGN UP for emails, updates, and surprises!

    Or follow us on

    Made in 🇩🇴 with ❤️

    © 2022 · LUNCH CLUB BOOKS, LLC
    ALL RIGHTS RESERVED
    DO NOT reproduce without authorization.

    As Amazon Associate, I earn from qualifying purchases. READ...


    ↑ BACK TO TOP | ABOUT US | BLOG | CONTACT US | WE GIVE | POLICIES | STORIES | PORTFOLIO

    wpDiscuz
    You are going to send email to

    Move Comment