Game-Changer Carrot Cake Recipe Using Coconut Sugar

Best baking recipe using coconut sugar

brown bread with sliced tomato and green vegetable on white ceramic plate

This moist, decadent carrot cake recipe gets its perfectly balanced sweetness from nutrient-rich coconut sugar. Packed with freshly grated carrots, coconut flakes, and topped with a luscious coconut cream cheese frosting, this beautiful layered cake will be the dazzling centerpiece of any celebration.

The best part is that it’s secretly healthy! By using wholesome ingredients like coconut oil, coconut milk, and coconut flour, you can feel good about enjoying this cake on special occasions. Follow this recipe to bake up carrot cake perfection with the delightful flavor of coconuts.

Carrot Cake : Baking With Coconut Sugar

bread on white paper towel

Cake Ingredients

Cream Cheese Coconut Frosting

Instructions Carrot Cake Baking With Coconut Sugar

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  1. Preheat oven to 350°F. Grease two 9-inch round cake pans and line with parchment circles cut to fit bottoms; grease parchment as well.
  2. Make the cake layers: Whisk together almond flour, coconut flour, baking powder, and baking soda in medium bowl until thoroughly combined; set aside.
  3. Using a stand or hand mixer, beat together coconut oil and coconut sugar on medium speed until fluffy and light in color, about 2-3 minutes. Add eggs one at a time, beating well after each addition. Beat in vanilla.
  4. Stir in dry ingredients just until combined. Gently fold in carrots, coconut flakes, and nuts with a rubber spatula, being careful not to overmix.
  5. Divide batter evenly between cake pans and smooth the tops with an offset spatula. Bake until tops are golden brown and a toothpick inserted comes out clean, 28 to 32 minutes.
  6. Allow cakes to cool completely in the pans set on a wire rack, about 1 hour. Run a knife along the edges and invert onto the racks to cool completely, about 1 hour more.
  7. Make the frosting: Using a hand mixer or stand mixer fitted with the whisk attachment, beat the cream cheese and butter together on medium speed until completely smooth and creamy, about 3 minutes. Add 3 1⁄2 cups powdered sugar, vanilla extract and coconut milk. Beat on low for 30 seconds, then switch to high speed beating for 2 full minutes until frosting is smooth and creamy. Add more powdered sugar to thicken, if desired.
  8. Assemble cake: Place 1 cake layer onto your cake stand or serving plate. Spread frosting evenly to edge. Top with second layer and press gently down. Crumb coat the cake and chill for 30 minutes before adding second layer of frosting.
  9. Frost the top and sides with a thin crumb coating layer. Return to the fridge for 30 minutes.
  10. Frost entire cake with the remaining frosting. Cover top and sides evenly. Decorate frosted cake with sweetened coconut flakes pressed gently into sides of cake and pile some on top.
  11. Slice and serve coconut carrot cake! Store any leftovers tightly covered for 3-4 days in the refrigerator.

Perfect Carrot Cake Recipe Using Coconut Sugar

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  • Use fresh, finely shredded or grated carrots rather than pre-shredded carrots for best texture and flavor.
  • If frosting seems too thick, beat in more coconut milk 1 Tablespoon at a time until reaching desired consistency.
  • Toast the coconut flakes or walnuts before adding for deeper flavor (optional).
  • Substitute Greek yogurt or additional coconut milk for frosting instead of cream cheese to make dairy-free.
  • Garnish with chopped toasted walnuts, shredded coconut, edible flowers, or lime zest.
  • Serve frosted slices with fresh strawberries or pineapple slices for extra color and tropical flavor.

This beautiful three-layer coconut carrot cake crowned with fluffy coconut cream cheese frosting makes for an unforgettable dessert or special occasion treat. Moist, tender and exploding with flavor thanks to fresh carrots, coconut sugar's molasses notes, and plenty of flaked coconut, it’s sure to be a new family favorite. Enjoy!

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