Are you tired of boring, run-of-the-mill cakes that leave you wanting more? Prepare to be amazed by the most incredible dessert that combines the wholesome goodness of carrots, the tropical crunch of coconut, and the rich, nutty flavor of almonds! This Coconut Almond Carrot Cake is not just a recipe - it's a culinary adventure that will transform your baking game forever. With its perfect balance of moisture, texture, and irresistible flavors, this cake is about to become your new obsession!
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups grated carrots
- 1 cup shredded coconut
- 1 cup almond flour
- 1 cup sugar
- 1/2 cup vegetable oil
- 4 large eggs
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/2 tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan or line it with parchment paper to prevent sticking.
- In a large mixing bowl, combine the grated carrots, shredded coconut, almond flour, sugar, vegetable oil, eggs, baking powder, vanilla extract, and salt. Mix thoroughly until all ingredients are well incorporated and create a smooth, consistent batter.
- Gently fold the ingredients together using a spatula, ensuring that the carrots and coconut are evenly distributed throughout the batter. Be careful not to overmix, which can make the cake dense.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula to create a smooth surface.
- Place the pan in the preheated oven and bake for 35-40 minutes. To check doneness, insert a toothpick into the center of the cake - it should come out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 15-20 minutes. This allows the cake to set and makes it easier to remove from the pan.
- Once cooled, you can optionally frost the cake with cream cheese frosting or dust with powdered sugar before serving.
- Cut into 12 equal servings and enjoy your Coconut Almond Carrot Cake!
Tips
- Make sure to grate your carrots fresh for the best moisture and flavor. Pre-packaged grated carrots can be too dry.
- For extra moisture, you can add 1/4 cup of crushed pineapple to the batter (drain excess liquid first).
- Toast the shredded coconut before adding it to the batter to enhance its nutty flavor and add extra crunch.
- Don't overmix the batter - mix just until ingredients are combined to keep the cake light and fluffy.
- For a more decadent version, consider adding a cream cheese frosting or a simple vanilla glaze.
- If you want to make the cake gluten-free, ensure your baking powder is certified gluten-free.
- Let the cake cool completely before cutting to prevent crumbling and ensure clean slices.
- Store the cake in an airtight container in the refrigerator for up to 5 days to maintain its freshness.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 8g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 85mg
