Name: Coconut Carrot Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1 cup sweetened shredded coconut; 1 box yellow cake mix (approx 15.25 ounces); 1 box instant vanilla or coconut pudding mix (13.4 ounce); ½ cup vegetable oil; ½ cup Almond Breeze Almondmilk Coconutmilk Blend (or any flavor); 4 large eggs; 1 tablespoon ground cinnamon; 2 cups shredded carrots; 2 tablespoons unsalted butter (room temperature); 4 ounces cream cheese (room temperature); 1 teaspoon salt; 2 cups powdered sugar; 1 teaspoon vanilla extract

If you’re looking for a delightful twist on a classic dessert, this Coconut Carrot Cake is just the ticket! Bursting with the natural sweetness of carrots and the tropical flair of coconut, this cake is perfect for any occasion. Whether you’re celebrating a birthday or simply craving a sweet treat, this moist and flavorful cake will surely become a favorite. Let’s dive into the details of this scrumptious recipe that’s as easy to make as it is delicious!

What You’ll Love About This Recipe

This Coconut Carrot Cake has everything you could want in a dessert:

– **Moist and Flavorful**: Thanks to the carrots and puddings, every bite is a burst of flavor.
– **Quick and Easy**: Using a cake mix and instant pudding makes this a breeze to whip up, even on a busy day.
– **Tropical Vibes**: The addition of shredded coconut gives it a unique twist that will remind you of sunny beaches.
– **Perfect for Any Occasion**: Whether you’re serving it at a family gathering, a potluck, or just treating yourself, this cake is a crowd-pleaser.

Your Shopping Guide

Before you start baking, make sure you have everything on hand. Here’s a list of ingredients you’ll need:

1 cup sweetened shredded coconut
1 (approx 15.25 ounces) yellow cake mix
1 (13.4 ounce) box instant vanilla or coconut pudding mix
½ cup vegetable oil
½ cup Almond Breeze Almondmilk Coconutmilk Blend or any flavor
4 large eggs
1 tablespoon ground cinnamon
2 cups shredded carrots
2 tablespoons unsalted butter, room temperature
4 ounces cream cheese, room temperature
1 teaspoon salt
2 cups powdered sugar
1 teaspoon vanilla extract

Equipment Breakdown

Before you start mixing, gather the necessary equipment. Here’s what you’ll need:

Mixing bowls: For combining wet and dry ingredients.
Electric mixer: Makes beating the batter and frosting easy.
Measuring cups and spoons: Essential for accurate measurements.
9×13 inch baking pan: Perfect for baking this cake.
Spatula: For spreading frosting and scraping bowls.

Stepwise Method: Coconut Carrot Cake

Now that you have everything set, let’s get baking!

Step 1: Preheat the Oven

Begin by preheating your oven to 350°F (175°C). This ensures your cake bakes evenly and comes out perfectly moist.

Step 2: Prepare the Baking Pan

Grease your 9×13 inch baking pan with cooking spray or butter, and lightly dust with flour to prevent sticking.

Step 3: Mix the Dry Ingredients

In a large mixing bowl, combine the yellow cake mix, instant pudding mix, ground cinnamon, and salt. Stir together until well mixed.

Step 4: Add the Wet Ingredients

To the dry ingredients, add the vegetable oil, Almond Breeze Almondmilk Coconutmilk Blend, and eggs. Mix on medium speed with an electric mixer until smooth and well combined.

Step 5: Fold in Carrots and Coconut

Gently fold in the shredded carrots and sweetened shredded coconut using a spatula. Make sure everything is evenly distributed throughout the batter.

Step 6: Bake the Cake

Pour the batter into the prepared baking pan. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Step 7: Prepare the Cream Cheese Frosting

While the cake cools, prepare the frosting. In a mixing bowl, beat together the room temperature cream cheese and unsalted butter until creamy. Gradually add the powdered sugar and vanilla extract, mixing until smooth and fluffy.

Step 8: Frost the Cake

Once the cake has cooled completely, spread the cream cheese frosting evenly over the top using a spatula. For an extra touch, sprinkle additional shredded coconut on top for a beautiful finish.

Make It Your Way

This Coconut Carrot Cake is versatile, and you can customize it to fit your taste. Here are a few ideas:

**Add Nuts**: Incorporate chopped walnuts or pecans for a delightful crunch.
**Spice it Up**: Experiment with additional spices like nutmeg or ginger for a more complex flavor.
**Change the Frosting**: Instead of cream cheese frosting, try a simple vanilla buttercream or even a whipped cream topping.
**Fruit Addition**: Mix in crushed pineapple for an extra layer of moisture and flavor.

Chef’s Notes

Ensure all your ingredients are at room temperature for the best mixing results, especially butter and cream cheese.
Don’t overmix the batter; you want to combine until just blended for a lighter cake.
This cake can be made ahead of time and stored in the refrigerator for up to 3 days.

Store, Freeze & Reheat

This Coconut Carrot Cake can be stored and frozen with ease:

Storage: Keep any leftover cake in an airtight container in the refrigerator for up to 5 days.
Freezing: You can freeze the cake (frosted or unfrosted) for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn.
Reheating: To enjoy, simply thaw in the refrigerator overnight and let it come to room temperature before serving.

Troubleshooting Q&A

Why is my cake dry?

Overbaking can lead to a dry cake. Keep an eye on your cake during the last few minutes of baking and do the toothpick test to check for doneness.

Can I use fresh coconut instead of shredded coconut?

Yes, fresh coconut can be used, but make sure to finely grate it and adjust the moisture level accordingly as fresh coconut can be wetter than shredded.

What if my frosting is too thick?

If your cream cheese frosting is too thick, add a small amount of milk, one teaspoon at a time, until you reach your desired consistency.

Can I make this cake ahead of time?

Absolutely! The Coconut Carrot Cake can be made a day in advance. Just wait to frost it until right before serving for the best flavor and texture.

Wrap-Up

This Coconut Carrot Cake is a delightful treat that combines the sweetness of carrots with the tropical flavor of coconut, creating a perfect harmony of tastes. From its moist texture to its rich cream cheese frosting, every slice is a celebration of flavor that you won’t want to miss. So gather your ingredients, follow the steps, and treat yourself to this delicious cake that is sure to impress family and friends alike!

With this Coconut Carrot Cake recipe in your baking repertoire, you’ll be ready to whip up a crowd-pleaser any time the craving strikes. Enjoy every bite, and happy baking!