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.


Carrot and Coconut Cake with Honey Cream Cheese Frosting

Miryam's original recipe

Yield: 10-12 servings

Total Time: 1 hour


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


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


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.

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Nutrition facts based on the recipe yielding 12 servings.