Name: Coconut-Carrot Cake | Epicurious
Cook time: 1 hour, 15 minutes
Total time: 3 hours, plus cooling time
Yield: Makes 1 (9-inch) double-layer cake
Ingredients: 1 cup unsweetened shredded coconut; Nonstick vegetable oil spray; 2 1/2 cups all-purpose flour; 2 teaspoons baking powder; 1 1/2 teaspoons kosher salt; 3/4 teaspoon baking soda; 1 teaspoon ground cinnamon; 1 teaspoon ground ginger; 1 pound carrots, peeled, coarsely grated; 1 cup buttermilk, room temperature; 4 large eggs, room temperature; 1 cup granulated sugar; 3/4 cup (packed) dark brown sugar; 2 teaspoons vanilla extract; 3/4 cup vegetable oil; Classic Cream Cheese Frosting; 1 cup unsweetened coconut flakes; 2 (9") round cake pans

A twolayer carrot coconut cake with white coconut icing on a blue plate with a slice cut from it.

Photo by Chelsea Kyle, Prop Styling by Astrid Chastka, Food Styling by Olivia Mack Anderson

This mash-up of carrot cake and coconut cake is a Southern tradition. Ours has a healthy dose of ginger and cinnamon for a nice spice and cream cheese frosting sprinkled with pretty coconut flakes for a beautiful finishing touch.

Cooks' Note

Cake can also be baked in a greased 13x9" pan. Bake until a tester inserted into the center comes out clean, 30–35 minutes.

Recipe notes

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