Coconut Cream Cheese Iced Carrot Cake
Recipe Type: Baking, Dessert, Cake
Serves: 1 cake, 10-12 servings
An ultra moist cake complete with coconut, spiced, pineapple, and walnuts that are complemented by a coconut milk frosting.
  • ½ cup (1 stick) butter, softened
  • ½ cup oil (I use sunflower)
  • ⅔ cup coconut milk (shake the can before opening)
  • 4 eggs
  • 2½ cups raw (turbinado) sugar (or regular)
  • 1½ teaspoons salt
  • 2 teaspoons vanilla extract
  • 2½ teaspoons baking soda
  • 2 teaspoons cinnamon
  • ¼ teaspoon each of: cloves, allspice, ginger and nutmeg
  • ⅛ teaspoons cardamom
  • 2⅔ cups all-purpose flour
  • 2½ cups grated carrots
  • 2 cups chopped walnuts
  • 1 cup crushed pineapple
  • 1⅓ cups unsweetened shredded coconut flakes
  • 1 (8 oz) package cream cheese, softened
  • 3 tablespoons coconut oil
  • 2 tablespoons coconut milk
  • 4 cups powdered sugar
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt
  1. Preheat oven to 350 degrees F (180 C) and grease 3 (8 or 9 inch) round cake pans. Cream butter, oil, and raw sugar in a large mixing bowl until smooth. Mix in eggs and add salt, vanilla, soda, spices, and flour and stir until combined. Add remaining ingredients and mix well.
  2. Divide batter among prepared pans and place in oven to bake for 35 - 45 minutes or until toothpick inserted in center comes out clean.
  3. Remove from oven and cool completely before frosting.
  1. Beat cream cheese in mixer with whisk attachment until no lumps remain. Add coconut oil, and milk and beat in until smooth. Slowly add remaining ingredients and whip until light and fluffy.
  2. Remove cakes from pans and trim tops if necessary. Frost in between each layer and decorate as desired.
Recipe by Honest Cooking at