Open Mobile Menu
Open Mobile Menu
chef morissa at Kensington Park's coconut carrot cake cupcakes

Chef Morissa’s Coconut Carrot Cake with Coconut Frosting


  • 1-pound carrots, peeled and shredded
  • 1 1 /4 cups granulated sugar
  • 1 2/3 cup sweetened shredded coconut
  • 2 ½ cups all-purpose flour
  • 2 ½ tsp. baking powder
  • ½ tsp. baking soda
  • 3 tsp. cinnamon
  • 1 tsp. salt
  • 1 cup unsalted butter
  • 1 cup light brown sugar
  • 4 large eggs
  • 2 tsp. vanilla extract
  • ½ cup chopped walnuts
  • ½ cup raisins


  • 1 cup unsweetened coconut milk (can)
  • 3 tbsp. cornstarch
  • Pinch of salt
  • 1 cup unsalted butter, softened
  • 1 tsp. vanilla extract
  • 3 ¼ cups confectionary sugar


Preheat oven to 350, Grease and flour sides and bottom of a 13X9 baking pan. Mix together carrots and ½ cup sugar in a bowl. Let sit for 15 minutes. Pour mixture through wire strainer over bowl to discard liquid. Set carrots aside.

Spread ½ of the coconut on a baking sheet and bake until golden. Cool complete. Reduce oven to 325.

Whisk together flour, baking soda, baking powder, cinnamon and salt.

Beat butter with electric mixer on medium speed until creamy. Add brown sugar and remaining white sugar and beat until fluffy. Add eggs and vanilla. Add flour and beat low, stir in carrots, ½ coconut, walnuts and raisins. Spread batter in pan. Bake at 325 for 45 minutes until toothpick comes out clean. Transfer to wire rack and cool completely.

Frosting: Whisk together coconut, milk and cornstarch in a saucepan until smooth. Bring to a boil, stir frequently until thickened. Let cool when done.

Beat with electric mixer powder sugar and vanilla extract, add coconut mixture and beat until fluffy. Spread on Cooled cake.