Carrot-Coconut Cake | Epi Classics | Epicurious

coconut flakes

🥗Healthier: unsweetened coconut flakes

💰Cheaper: shredded coconut

Unsweetened coconut flakes reduce sugar content while maintaining flavor.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt lowers calories while providing creaminess.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness with a unique flavor.

Preheat the oven to 350°F (175°C).

Grease and flour two 9-inch round cake pans.

In a bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

In another bowl, whisk together the eggs, sugar, and vegetable oil until well combined.

Add the dry ingredients to the wet ingredients and mix until just combined.

Fold in the grated carrots and coconut flakes until evenly distributed.

Divide the batter evenly between the prepared cake pans.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

In a bowl, beat the cream cheese with powdered sugar and milk until smooth and creamy.

Once the cakes are cool, spread a layer of cream cheese frosting between the two layers.

Frost the top and sides of the cake with the remaining cream cheese frosting.

Garnish with additional coconut flakes if desired.

Slice and serve.

Cooking Techniques

Spice Level:

Allergens