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Rachel White

Coconut Vegan Carrot Cake

Coconut Vegan Carrot Cake combines moist carrot cake, toasted coconut, warm spices, and creamy dairy-free frosting. It is rich, fragrant, and perfect for celebrations or cozy dessert moments.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 slices
Course: Dessert, Snack
Cuisine: American
Calories: 355
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 2 cups all-purpose flour
  • 1 cup brown sugar
  • 1 2 cup vegetable oil
  • 1 cup coconut milk full-fat
  • 2 cups carrots finely grated
  • 3 4 cup shredded coconut unsweetened
  • 1 tbsp apple cider vinegar
  • 2 tsp cinnamon
  • 1 tsp baking soda
Frosting
  • 8 oz vegan cream cheese softened
  • 1 4 cup vegan butter softened
  • 2 cups powdered sugar
  • 1 4 cup toasted coconut for topping

Equipment

  • Mixing Bowl
  • Cake Pan
  • Oven
  • Box Grater
  • Whisk
  • Spatula
  • Cooling Rack
  • Freezer
  • Scoop
  • Tray

Method
 

  1. Heat oven to 350F and grease pans. Whisk dry ingredients until evenly combined.
  2. Stir coconut milk, vinegar, oil, sugar, carrots, and coconut together. Fold into dry mix until just combined.
  3. Spread batter into pans. Bake until risen, fragrant, and a tester comes out clean.
  4. Cool layers completely. Beat frosting ingredients until smooth, fluffy, and spreadable.
  5. Assemble cake, frost between layers and outside, then press toasted coconut onto the surface.

Notes

For softer texture, avoid overmixing and remove cake when just done. For crisper edges, bake a few minutes longer. Freeze unfrosted layers tightly wrapped up to 2 months. Chill cake during assembly for cleaner frosting. Add pineapple, lime zest, walnuts, or ginger for flavor changes. Store covered in the refrigerator up to 5 days.