Coconut Carrot Wedding Cake
Celebrate love and flavor with this indulgent Coconut Carrot Wedding Cake—a show-stopping dessert that combines the earthy sweetness of carrots, tropical notes of shredded coconut and crushed pineapple, and a hint of spice from cinnamon and ginger. Perfectly moist and loaded with texture, this three-layer masterpiece is complemented by a luscious cream cheese frosting for a balanced, tangy finish. Decorate with a sprinkle of unsweetened coconut for an optional elegant touch that’s as beautiful as it is delicious. Whether for a wedding, anniversary, or special occasion, this recipe is sure to be a crowd-pleaser. Ready in under 90 minutes and serving up to 12, this irresistible carrot coconut cake is as memorable as the moments it celebrates.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 teaspoon Baking powder
- 1.5 teaspoons Baking soda
- 2 teaspoons Ground cinnamon
- 1 teaspoon Ground ginger
- 0.5 teaspoon Salt
- 1.5 cups Granulated sugar
- 1 cup Brown sugar
- 1.5 cups Vegetable oil
- 4 Eggs
- 2 teaspoons Vanilla extract
- 3 cups Finely shredded carrots
- 1 cup Sweetened shredded coconut
- 8 ounces Crushed pineapple (drained)
- 0.5 cup Chopped walnuts or pecans (optional)
- 16 ounces Cream cheese (for frosting)
- 1 cup Unsalted butter (for frosting)
- 4 cups Powdered sugar (for frosting)
- 1 teaspoon Vanilla extract (for frosting)
- 2 tablespoons Milk or heavy cream (for frosting)
- 0.5 cup Unsweetened shredded coconut (optional decoration)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans or line them with parchment paper circles.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, and salt. Set aside.
In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Whisk until the sugars are dissolved and the mixture is smooth.
Add the eggs, one at a time, to the sugar mixture, whisking well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Fold in the shredded carrots, sweetened shredded coconut, crushed pineapple, and chopped nuts (if using) until evenly distributed throughout the batter.
Divide the batter evenly among the prepared pans. Use a spatula to smooth the tops.
Bake the cakes in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
To prepare the frosting, beat the cream cheese and unsalted butter together in a large bowl until smooth and creamy.
Gradually add the powdered sugar, 1 cup at a time, and beat until fully incorporated. Stir in the vanilla extract.
Add the milk or heavy cream and beat for an additional minute until the frosting is fluffy and spreadable.
Once the cakes are completely cool, level the tops, if necessary, using a serrated knife. Place one layer on a cake plate and spread a generous amount of frosting on top. Repeat with the remaining layers.
Spread the remaining frosting over the top and sides of the cake for a smooth finish.
Optional: Press unsweetened shredded coconut onto the sides of the cake or sprinkle on top for decoration.
Refrigerate the cake for at least 1 hour to allow the frosting to set. Let the cake come to room temperature before serving.
Nutrition Facts
Calories |
12657 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 770.5 g | 988% | |
| Saturated Fat | 308.3 g | 1542% | |
| Polyunsaturated Fat | 201.6 g | ||
| Cholesterol | 1748 mg | 583% | |
| Sodium | 6061 mg | 264% | |
| Total Carbohydrate | 1406.2 g | 511% | |
| Dietary Fiber | 49.3 g | 176% | |
| Total Sugars | 1055.2 g | ||
| Protein | 120.0 g | 240% | |
| Vitamin D | 7.4 mcg | 37% | |
| Calcium | 1082 mg | 83% | |
| Iron | 30.4 mg | 169% | |
| Potassium | 4521 mg | 96% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
