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.

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Carrot 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.

Screen Shot 2015-08-10 at 4.38.32 PM

Nutrition facts based on the recipe yielding 12 servings.

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20 comments

  1. Looks amazing. Happy Mother’s Day. Love strawberries, couldn’t agree more on buying organic strawberries. Gorgeous pie colors.

  2. What kind or brand of stevia are you using in this recipe?

  3. Love new look of the website. Its really Great!

  4. Love Strawberries! What a wonderful summery dessert Im sure its delicious as well Miryam! Thanks for sharing this :)

  5. I love your outlook on eating healthy foods…good for you girl!! Gonna make this pie, sounds and looks so good. Thank you!! :)

  6. I think the agar needs to be boiled to dissolve properly. Otherwise is will not jell. That maybe why you are having problems and having to put it in the freezer. It should jell very firmly. It will jell at room temp.

  7. About the agar being boiled: You don’t need to boil it for too long. It just needs to come to a boil and for everything to be completely dissolved. I live in Japan and I learned that from a Japanese cooking show where the teacher mentioned that to get the agar to work correctly, it has to boil. Your strawberry pie is very similar to one that my mother used to make called 1-2-3 strawberry pie. But my mother used gelatin. I can tell you from the look of your pie that must be very delicious!!!

  8. Gelatin creeps me out. I’m happy to see that you didn’t use it. This pie looks so good! I love strawberry everything.

    And they didn’t make you a dessert?! Noo! Bad, bad boys + little girl. ;)

  9. Never tried to use agar powder, I might try instead of gelatin.

  10. Oh my, this looks incredible! I love pies like these. And I completely agree with you, strawberries are an important one to buy organic. I started only buying local strawberries because even though they aren’t organic they very rarely spray and don’t use the awful sprays that big producers use, so that’s an option too, since(at least here) organic strawberries are crazy pricy.

  11. I’m wondering if this would do well in the freezer for a couple of days, and only take it out shortly before serving? I need to make a dessert a few days ahead of time and need something that is freezable, and I can just pull out shortly before freezing.

  12. I’m wondering if this would do well in the freezer for a couple of days, and only take it out shortly before serving? I need to make a dessert a few days ahead of time and need something that is freezable, and I can just pull out shortly before serving.

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