Dessert

Carrot Cake with Cream Cheese Frosting and Coconut Recipe

ByNoah Steele March 22, 2026March 22, 2026

Introduction

This easy carrot cake is ultra moist, packed with natural sweetness from pineapple and carrots, and warmly spiced with cinnamon. Finished with a creamy cream cheese frosting, it’s perfect for any occasion and impresses every time.

A close-up view of a two-layer carrot cake slice with a thick layer of cream cheese frosting between the brown, textured cake layers speckled with small dark bits and orange carrot pieces. The cake is fully covered in a smooth, creamy, off-white frosting that has subtle swirls on the top layer. The slice sits on a white plate with some crumbs visible around it, and the background shows a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

440g (20 oz) can crushed pineapple, drained but reserve juice
1/4 cup (65 ml) reserved canned pineapple juice

3/4 cup (185 ml) milk, at room temperature (full or low fat)
1 tsp white vinegar (or lemon juice or other clear vinegar)

3 eggs (55g/2oz each)
1 1/2 cups (265g) brown sugar, loosely packed

1/2 cup (125 ml) vegetable oil (or canola)
2 cups (300g) plain/all-purpose flour
2 tsp baking soda (NOT baking powder)

1/2 tsp salt
2 tsp cinnamon powder
2 cups grated carrot (about 2 carrots, peeled)

1/4 cup coconut, shredded or desiccated (plain / unsweetened)
1/2 cup walnuts or pecans, roughly chopped
180g (6oz) cream cheese, at room temperature

225g (1 cup) unsalted butter, softened
1 tsp vanilla extract
4 cups (480g) icing sugar/powdered sugar, sifted if clumpy

Instructions

Step 1: Preheat oven to 180°C/350°F (all oven types). Grease and line two 20-22.5 cm (8-9″) round pans or a 9 x 13″ (22 x 33 cm) pan with baking/parchment paper.
Step 2: Drain crushed pineapple well, reserving the juice. Measure out 1/4 cup of the pineapple juice.
Step 3: In a large bowl, whisk together the flour, baking soda, salt, and cinnamon.

Step 4: In a separate bowl, whisk the milk, vinegar, eggs, brown sugar, oil, and reserved pineapple juice until combined.
Step 5: Stir grated carrot, crushed pineapple, coconut, and chopped nuts into the wet mixture.
Step 6: Pour the wet ingredients into the dry ingredients and stir gently until just combined and no flour pockets remain.

Step 7: Pour batter into prepared pan(s). Bake round cakes for about 35 minutes or the rectangle cake for 40 minutes, until a skewer inserted in the center comes out clean and the cake is golden on top.
Step 8: Let the cake rest for 10 minutes in the pan before turning out onto a cooling rack. Allow to cool completely before frosting.
Step 9: For the frosting, beat together cream cheese, butter, and vanilla extract until smooth.

Step 10: Gradually beat in the icing sugar in two batches until the frosting is fluffy, about 3 minutes on a stand mixer at medium speed.
Step 11: Place one cake layer upside down on your serving plate for a flat surface. Spread with one-third of the frosting.
Step 12: Place the second cake layer upside down on top, then frost the top and sides with the remaining frosting.

Tips & Variations

Use freshly grated carrots for best texture and flavor.
Swap walnuts for pecans or leave nuts out for a nut-free version.
Add a pinch of nutmeg or ginger for extra warmth in the spice mix.

Ensure ingredients like eggs and cream cheese are at room temperature for smoother batter and frosting.

Storage

If the temperature is below 25°C (77°F) and humidity is low, store the cake in an airtight container at room temperature. In hot or humid conditions, keep it refrigerated. Before serving refrigerated cake, bring it to room temperature for the best flavor and texture.