Joy Of Spanish Cooking

Coconut Carrot Cake


Wow! What a year… For those that follow me on Instagram, you may know that I was pregnant and that I had a gorgeous baby girl this summer. She is already 3 months old! Time flies…

Fall is here and I am happy about that. I love summertime but this year it was just too hot, especially for a new baby. Sorry that I haven’t been posting many recipes lately on my blog, but I have been busier on Instagram! If you don’t follow me, what are you waiting for?! 😉

Today I made a Coconuty Carrot Cake. The cake is very moist, and since it has 2 cups of carrots and olive oil, I consider it pretty healthy… lol.

If you want it even “healthier”, you can skip the chocolate,  but for us chocoholics,  I strongly encourage at least a little drizzle…

Let’s do it!


  • 4 eggs – room temperature
  • 3/4 cup light brown sugar
  • 1/2 cup granulated sugar
  • 3/4 cup olive oil
  • 2 cups grated carrots
  • 1 1/3  cups sweetened shredded coconut
  • 1 1/2 cups all purpose flour (SPOON the flour directly into the measuring cup from the container-  DO NOT scoop the flour from the container or bag directly with the measuring cup)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda


  • 1/2 cup sweetened shredded coconut
  • 3/4 cup semisweet chocolate chips

Preheat the oven to 350F.

In a large bowl, beat the eggs, brown and granulated sugar and olive oil until well blended. Add the carrots and the coconut and mix until blended, about 30 seconds.

In another large bowl, sift the flour, baking powder and baking soda. Gradually beat this into the sugar mixture until blended.

Transfer to a greased bundt cake. Bake at 350° for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 to 10 minutes before removing from pan to wire racks.

Allow the cake to cool completely. Pour the melted chocolate in a piping bag and drizzle it over the cake. Sprinkle with the toasted coconut.

Enjoy and bon profit!


To roast the coconut, place a 1/2 cup of coconut onto a roasting pan and bake for 3 minutes at 350 F. Stir with a spatula and continue baking until the coconut is golden brown, about 2 to 3 more minutes. Cool completely.

Chocolate:. Microwave the chocolate in 30-second intervals, stirring between each. Stir, and repeat until the chocolate is almost melted (2 or 3 times).

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Coconut Carrot Cake

by Ivette time to read: 2 min