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Coconut Carrot Cake
37min · Vegetarian
This coconut carrot cake recipe is topped with toasted coconut and is perfect for spring! It has layers of moist cake bursting with warm spices and smooth cream cheese frosting. You won’t want to stop at one piece!
Ingredients
Produce
• 2 1/2 cups Carrots
• 1/2 tsp Ginger, ground
Refrigerated
• 4 Eggs
Baking & Spices
• 2 cups All-purpose flour
• 1 1/2 tsp Baking powder
• 2 tsp Baking soda
• 1/2 cup Brown sugar, light firmly packed
• 1 tbsp Cinnamon, ground
• 3 cups Confectioners sugar
• 1 cup Granulated sugar
• 1 tsp Kosher salt
• 1/2 tsp Nutmeg
• 1 Pinch Salt
• 2 tsp Vanilla extract
Oils & Vinegars
• 1 cup Neutral oil
Nuts & Seeds
• 8 oz Coconut, unsweetened
Dairy
• 1 cup Butter, unsalted
• 1/2 cup Buttermilk
• 8 oz Cream cheese