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    Carrot and Coconut Cake with Ginger

    Carrot and coconut cake with ginger recipe.

    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.
    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 and coconut cake with ginger.

    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

    This awesome free recipe contains Amazon affiliate links, we receive a small commission from any purchase you make at no extra cost to you. Thanks!

    Carrot coconut cake.
    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 4 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 nutrition information.

    READERS SEARCHED FOR carrot cake recipe with ginger, carrot ginger bread
    More recipes with: carrot, coconut, flour, ginger

    Published Feb 7, 2013, revised Dec 20, 2022

    More Dominican Desserts Recipe You'll Love!

    • Coffee Flan Recipe (Flan de Café)
    • Quesillo de Coco (Coconut Flan Recipe)
    • Suspiritos (Dominican Merenguitos Meringue Kisses)
    • Pudin de Pan (Dominican Spiced Bread Pudding)
    Edited: Dec 20, 2022 | Publish: Feb 7, 2013

    ¡Hola! I am Tía Clara, your host. Thanks for visiting.
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