Publix Aprons

Coconut Carrot Cake

Coconut Carrot Cake
Total Time:
about 2 hours
Active Time:
30 minutes


2 tablespoons fresh ginger, peeled and grated
1 lb fresh carrots, shredded
1 (8-oz) package cream cheese, softened
3/4 cup unsalted butter, softened
1 1/2 cups shredded coconut
Cooking spray
2 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon kosher salt
1 3/4 cups sugar
4 large eggs (or 1 cup egg substitute)
1 cup vegetable oil
1/2 cup chopped pecans
4 cups powdered sugar
1 teaspoon vanilla extract
1/2 cup toasted coconut chips (optional for garnish)


  • Preheat oven to 350°F.
  • Peel and grate ginger. Shred carrots (3 cups).
  • Set cream cheese and butter out to soften.


  1. Arrange shredded coconut on baking sheet; bake 6–8 minutes, turning halfway or until toasted.
  2. Meanwhile, coat 3 (8-inch) round cake pans with spray. Combine in medium bowl: flour, cinnamon, baking powder, baking soda, and salt, until blended. Combine eggs and sugar in second large bowl; stir in ginger and oil. Stir flour mixture into egg mixture until well combined, then fold in carrots, pecans, and 1 1/2 cups toasted coconut.
  3. Divide batter evenly among cake pans; bake 25–30 minutes, or until toothpick inserted in center comes out clean. Let cake pans stand 15 minutes on wire racks to cool, then remove cakes from pans and let stand to cool completely.
  4. Combine cream cheese and butter with electric mixer on medium speed until smooth. Add powdered sugar and vanilla; beat until smooth. Place one cake layer, bottom-side up, on a serving plate. Spread with 1 cup frosting. Repeat layers with remaining cakes and frosting. Garnish with toasted coconut chips, if desired. Serve.

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Nutritional Information

CALORIES (per 1/16 recipe) 580kcal; FAT 34.00g; SAT FAT 13.00g; TRANS FAT 0.00g; CHOL 35mg; SODIUM 300mg; CARB 69g; FIBER 2.00g; SUGARS 51g; PROTEIN 6g; CALC 4%; VIT A 90%; VIT C 2%; IRON 10%

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