Print Recipe

Easy Carrot Cake Recipe (with Coconut Cream Frosting)

Easy Carrot cake recipe with coconut cream frosting –spice-rich and moist, topped with coconut cream and fresh blueberries, makes it the perfect cake for any (party) occasion.
Cook Time20 mins
Resting Time20 mins
Total Time40 mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Cake


  • 1 cup whole wheat flour
  • 1/2 cup brown sugar
  • ½ cup vegetable oil
  • 2 eggs
  • 1, ½ cups shredded fresh carrot
  • 1 tsp baking soda
  • 1 tbsp cinnamon
  • 1 can coconut milk (full fat) for frosting
  • 1 tbsp powdered brown sugar for frosting, optional
  • handful of frozen blueberries for topping, optional but tasty



  • In a large mixing bowl combine eggs, vegetable oil and sugar and beat with mixer until fluffy, lemon colored and thick. (Using good mixing bowl makes all the difference, see tips above).
  • Grate washed and peeled carrots (by hand or use food processor) and add to the mix.
  • Then, add all remaining ingredients and stir until combined. I use hand mixer on lowest speed.
  • Grease your baking pan with some vegetable oil and pour mix in.
  • In preheated oven, place your baking pan at the bottom for the first 10 minutes of baking. Then return pan (and grid) the middle and bake until tooth pick comes out clean.
  • Leave to cool completely. In the meantime prepare the coconut frosting.

Coconut Cream Frosting

  • In large mixing bowl place coconut meat and powdered brown sugar (optional) and beat until combined. Spread over the cooled cake and serve. Alternatively place in fridge for 15 minutes to make coconut cream even firmer.


For more tips on how to make fluffy carrot cake, how to avoid waste and to make the perfect coconut cream frosting, please head over recipe.