Joy Of Spanish Cooking

Coconut Carrot Cake with Chocolate and Coconut Glaze


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?! ūüėČ

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!


Coconut Carrot Cake

Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Course Dessert
Servings 10 Slices


  • 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 and 1/3 Cups sweetened shredded coconut
  • 1 and 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 and 1/2 tsp baking powder
  • 1/2 tsp baking soda

Chocolate Glaze:

  • 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 egg and sugar mixture until blended. (Don't over mix it!)
  • Transfer to a greased bundt cake. Bake at 350¬į for 45 to 50 minutes or until a toothpick inserted in the center comes out clean.
  • Cool for 30 minutes before removing from pan to wire racks.
  • Allow the cake to cool completely.

Chocolate- Coconut Glaze:

  • 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).
  • Pour the melted chocolate in a piping bag and¬†drizzle it over the cake. Sprinkle with the toasted coconut.
  • Enjoy, Bon Profit!
Keyword carrot, chocolate, coconut, dessert




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Coconut Carrot Cake with Chocolate and Coconut Glaze

by Ivette time to read: 2 min
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