Old Fashioned Carrot Cake with Coconut Flakes Recipe

I absolutely love how this Old Fashioned Carrot Cake with Coconut Flakes Recipe turns out every single time. The combination of sweet shredded carrots and the subtle tropical touch of coconut flakes makes this cake feel both nostalgic and delightfully fresh. Whether you’re serving it at a family gathering or just craving a cozy treat with your afternoon tea, this recipe is sure to bring smiles and a bit of comfort to your table.

One of the best parts about this Old Fashioned Carrot Cake with Coconut Flakes Recipe is how it balances rich flavors without being too heavy. The addition of apple sauce keeps the cake moist and tender, and the cream cheese frosting adds just the right amount of creaminess with a hint of tang. Trust me, once you try this, you’ll find yourself reaching for seconds, maybe even thirds!

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Ingredients You’ll Need

This Old Fashioned Carrot Cake with Coconut Flakes Recipe comes together with easy-to-find ingredients that all work in harmony. Each one plays a role in creating that classic texture and flavor profile you expect from a traditional carrot cake, with a slight twist thanks to coconut.

• All-purpose flour: The base of the cake, using a bit extra to coat your pans prevents sticking.
• Baking powder and baking soda: These help the cake rise to fluffy perfection.
• Sugar: Sweetens the cake nicely; feel free to experiment with brown sugar for a deeper flavor.
• Salt: Just a pinch enhances all the other flavors.
• Ground cinnamon (or nutmeg): Adds warm spice that’s essential in carrot cake.
• Coconut flakes: Adds lovely texture and a tropical note; you can swap for nuts if preferred.
• Shredded carrots: Fresh and finely grated to keep the cake moist without chunks.
• Vegetable oil: Keeps the cake tender and moist without overpowering the flavor.
• Apple sauce (unsweetened): A secret to extra moistness and a touch of natural sweetness.
• Large eggs: Bind everything together and add richness.
• Cream cheese (room temperature): The star of the frosting, smooth and creamy.
• Unsalted butter (room temperature): For that luscious frosting texture.
• Powdered sugar: Sweetens and thickens the frosting to perfection.
• Vanilla extract: Rounds out the frosting flavors with a gentle aroma.

Variations

I’m a big fan of making this Old Fashioned Carrot Cake with Coconut Flakes Recipe my own by tweaking it based on what’s in season or what my family’s cravings are. These little changes keep it fresh and exciting, and the base recipe is versatile enough to adapt.

• Nutty Upgrade: I’ve swapped out the coconut flakes for chopped walnuts or pecans whenever I want a richer, earthier texture. The crunch is fantastic.
• Spice Mix: Try adding a pinch of ginger or allspice if you’re feeling adventurous with the warm spices – it adds a new layer of depth.
• Gluten-Free: I’ve had success using a gluten-free all-purpose flour blend in place of regular flour without losing much on texture.
• Dairy-Free Frosting: Using vegan cream cheese and margarine works wonderfully if dairy is a concern.

How to Make Old Fashioned Carrot Cake with Coconut Flakes Recipe

Step 1: Prep Your Baking Pans Like a Pro

Start by greasing two 8-inch round baking pans with vegetable oil. Then sprinkle some flour inside each pan, tilting and tapping to coat evenly, which helps prevent the cake from sticking. If you want to get fancy like I do, trace two circles on parchment paper, cut them out, and lay one in the bottom of each pan — trust me, it makes pulling the cake out so much cleaner!

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, salt, and your choice of cinnamon or nutmeg. This ensures the leavening agents and spices are evenly distributed for a consistent flavor and texture. I like to do this part by hand or on low speed with my mixer so I don’t overwork the batter.

Step 3: Add the Wet Ingredients and Mix Gently

Now add in the coconut flakes, shredded carrots, vegetable oil, eggs, and apple sauce. Mix everything just until combined — you don’t want to overmix, or the cake could turn out dense. The carrots bring moisture and sweetness, while the coconut flakes add a lovely texture contrast that’s subtle but noticeable.

Step 4: Bake with Patience and Precision

Divide the batter evenly between the two prepared pans and pop them into your preheated oven at 350°F (176°C). If you have baking strips, wrap them around your pans to keep the cakes baking evenly without doming. Bake for around 30 minutes, but start checking at 25 minutes. A toothpick inserted into the center should come out clean when the cake is ready.

Step 5: Cool and Frost Away

Once baked, let the cakes cool in the pans for about 10 minutes — this eases them out without breaking. Then transfer to a wire rack until completely cooled, usually about an hour. While waiting, whip up your cream cheese frosting with room temperature butter, cream cheese, powdered sugar, and vanilla. I find beating them together until silky smooth makes the frosting truly decadent.

Step 6: Assemble and Enjoy

Spread a generous layer of frosting between the two cakes, then cover the top and sides evenly. If you want a little extra flair, sprinkle some coconut flakes on top or press chopped nuts around the edges. Serve at room temperature for the best texture — your friends and family will be asking for the recipe, guaranteed!

How to Serve Old Fashioned Carrot Cake with Coconut Flakes Recipe

Garnishes

I like to garnish this carrot cake with extra coconut flakes for that beautiful texture contrast and look. Sometimes, I’ll sprinkle a few toasted chopped walnuts on top to add some crunch and a nutty aroma that makes the cake feel even more special.

Side Dishes

This cake pairs wonderfully with a cup of hot tea or coffee. For a brunch setting, I love serving slices alongside fresh fruit salad or lightly whipped cream — it balances the sweetness and adds freshness.

Creative Ways to Present

I’ve had fun turning this carrot cake into mini cupcakes for parties—just bake in muffin tins and frost with a piping bag for elegant swirls. For special occasions, layering it in a trifle glass with cream cheese frosting and shredded carrots makes a stunning dessert display!

Make Ahead and Storage

Storing Leftovers

I usually keep leftover carrot cake covered tightly with plastic wrap or in an airtight container in the fridge. It stays moist and fresh for up to 4 days, which means you can enjoy your baking for almost a week without losing any quality.

Freezing

Freezing is a lifesaver! I wrap slices individually in plastic wrap and then in foil before popping them in the freezer. When you’re ready, thaw in the fridge overnight — the texture and flavor bounce back beautifully, almost like fresh-baked.

Reheating

If you want to enjoy leftover cake warm, I recommend microwaving a slice for about 15 seconds or until it’s pleasantly soft but not too hot. Avoid reheating the whole cake in the oven, or it can dry out; mic is best for a quick, cozy bite.

FAQs

Final Thoughts

This Old Fashioned Carrot Cake with Coconut Flakes Recipe has become a go-to in my kitchen whenever I want something comforting, tasty, and a little special. I love how it brings together familiar flavors with just a touch of tropical flair from the coconut. I really hope you give this one a try — it’s a wonderful way to spread joy through baking and perfect for sharing with loved ones. If you do make it, don’t forget to savor every bite and maybe share a slice or two!

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