Carrot and Coconut Cake with Honey Cream Cheese Frosting
I have seen many version of this famous cake but my carrot and Coconut Cake with Honey Cream Cheese Frosting not only tastes better but is slightly better for you!
Here you have it, another divine cake, Carrot and Coconut Cake with Honey Cream Cheese Frosting!
I have never made carrot cake before but it will not be the last. I added some shredded carrot to the batter although I have seen many recipes with chopped pecans and raisins as well. I think that is a nice addition, perhaps I will add them next time I make the cake.
The frosting was awesome with the honey. I have never tried frosting with honey before. I think I will be using this quite often to be honest, it was really good!!
Now, I just wanted to add, for those that have been following me for a while, I am still studying for my medical entrance exam. I have just scheduled the date for the test so my posting is going to decrease quite a bit. I have roughly 10 weeks to take the test and I really want to concentrate all of my time to that, besides my kids of course, so expect one to two postings a week at most. Sorry but It will get better once I am done.
Anyhow, enjoy this one and let me know if you try it.
In the left picture you can see the frosting. I added some grated carrots as well but you don’t have to. The right picture is the batter right before placing in the oven.
PrintCarrot and Coconut Cake with Honey Cream Cheese Frosting
Miryam's original recipe
Yield: 10-12 servings
Total Time: 1 hour
Ingredients:
1 3/4 cups whole wheat pastry flour
1 1/4 tsp aluminum free baking powder
1 tsp aluminum free baking soda
1 1/4 tsp ground cinnamon, you can also add some nutmeg and clove powder
1/2 cup unsweetened shredded coconut
2 cups grated carrots
1/2 cup coconut sugar
1/2 cup honey
3 eggs
3/4 cup olive oil
1/4 cup low fat milk
Frosting
8 oz cream cheese
1/3 cup raw honey, or any other honey
1 teaspoon coconut extract
1/3 cup toasted coconut chips, optional
1/3 cup grated carrots, optional
Directions:
Preheat oven to 350 degrees. Grease and flour a 9-inch springform pan.
In a mixing bowl beat sugar and eggs until thoroughly combined, about 45 seconds. Add oil and mix until mixture is light in color and well emulsified, about 45 seconds.
Add milk and honey until incorporated and stir in the carrots and shredded coconut. Add flour, baking powder, baking soda, and cinnamon. Beat until well incorporated.
Pour into prepared pan and bake until toothpick or skewer inserted into center of cake comes out clean, about 55-65 minutes. If cake begins to brown quickly cover with aluminum foil, I did with mine at minute 40. Cool cake in pan on a wire rack for about 2 hours before frosting.
For the frosting, with an electric mixer, combine cream cheese, honey and coconut extract.
Frost cake as desired. You may add the optional grated carrots and coconut chips.
Nutrition facts based on the recipe yielding 12 servings.
Hello there. My name is Miryam and I am the clinical dietitian and Physician Assistant behind Eat Good 4 Life. My wish is to inspire you to start cooking healthier so that you can live a longer and happier life. Thanks for stopping by (
Miryam el pastel de zanahoria es de mis preferidos…me llevo tu receta.
muchos besos
I don’t usually reply to posts but I will in this case.
today news
I love carrot cake, yours it’s perfect for me with honey creem cheese frosting!!
xo
Adding to my ever growing list of things to bake from Miryam! :) I think I have all the ingredients for this too! You know what I like best about this recipe?…there’s not a bunch of powdered sugar in the frosting. (thumbs up)
I used to absolutely love lots of frosting (anything with tons of sugar really) but I’ve noticed over the past several months that I can’t stand anything real sweet.
Looking forward to making this. Thanks for sharing the recipe! :)
BTW…how’s med school going?
Love carrot cake! The addition of honey is a nice touch!
uno de mis favoritos, el carrot cake, y con coco no lo he probado nunca, así q ya tengo excusa…
carrot cake is one of my favorites and though i’ve made it in loaf form, i’ve never made a full cake! maybe for easter this year… :)
Hi Patti,
still studying for the entrance exam. It is hard with the two little ones. Will see how it goes :-)
What a gorgeous cake! Just in time for Easter, too. I love your addition of coconut into one of my favorite cakes, and will definitely have to try your variation soon! Thanks for sharing. :)
Boy oy Boy!!!! does that cake look good. The addition of honey sounds divine..
http://foodfashionandflow.blogspot.com/
I substituted brown rice syrup for the sugar and used olive oil in place of the canola oil. I left out the coconut. I made this cake for my daughter’s first birthday. It was great!
I have been following your blog for some time now, and really enjoy it. I have 3 kids under the age of 4 so it is difficult to get into the kitchen and stay there!
Amy
Tibbah,
thanks so much for leaving some feedback.
I have actually decreased the amount of sugar as you suggested because after looking at the recipe I though it had too much sugar. I still think it can be decreased even further, but I will leave that to the baker :-)
Thanks again for your feedback and thanks for visiting my blog!!