Recipe courtesy of Zoë François

Coconut-Frosted Carrot Cake

Getting reviews...
Too often carrot cake seems like a throw back to the 70s, when they were dense and tasted ultimately too good for you. This version is moist, sweet and has a complex combination of spices and zest that all come through. Adding a bit of lemon to the icing brings out the bright flavors of the cake and the Lyle's Golden Syrup kicks over the top. I think the creamy topping is key to the success of the carrot cake! In fact, I make a really large batch and always have a bit left over to spread on toast.
  • Level: Intermediate
  • Total: 1 hr 30 min
  • Prep: 1 hr
  • Cook: 30 min
  • Yield: one 9-inch cake
Share This Recipe

Ingredients

Carrot Cake:

Cream Cheese Frosting:

Directions

  1. Grease two 9-inch cake pans and line with parchment circles. Preheat oven to 350 degrees F.
  2. Grate the carrots using the grater attachment on a Food Processor , or use a Box Grater (if using the box grater, use the finer side) .
  3. After they are grated, use the blade on the food processor to chop the carrots more finely.
  4. In a small bowl whisk together the flour, baking powder, baking soda, salt and spices. Set aside.
  5. In a large bowl, whisk together the sugar, brown sugar, oil, eggs, vanilla, and zest. Whisk in the dry ingredients, just until combined. Using a spoon, stir in the carrots and dried fruit.
  6. Fold in the coconut.
  7. Divide the batter into the two prepared pans and bake for about 30 minutes, or until a tester comes out clean.
  8. Let cakes cool completely in the pans on a wire rack.
  9. Make the icing by blending the cream cheese, butter, vanilla, lemon extract, lemon juice, confectioners' sugar and Lyle's Golden Syrup, until smooth.
  10. Put one of the layers of cake on a 9-inch cardboard round and then top it with 1 cup of the cream cheese icing.
  11. Cover the cake with a thin crumb coat. Then finish with a smooth coat of icing on the cake. I ran my spatula tip around the icing to create the swirls, but you'll be pressing coconut on the outside, so don't worry about getting this effect.
  12. Before moving the cake to the platter, lift it and gently press the shredded coconut onto the top and sides.
  13. This cake is wonderful the next day or even the following. Just wrap it well and refrigerate....if there is any left!

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.

Nostalgic, Old-Fashioned and Retro Candy and Candy Bars

Take a sweet trip down memory lane by ogling these old-school candy bars and confections.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

Sifted: Sweet and Salty Desserts + More Delicious Bits Feb 13, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.