Carrot and Coconut Cake

Click here to watch the carrot and coconut cake video.
carrot cake

Photo courtesy of Brian Sheehan.


  • 12 Ounces sugar
  • 1/2 Cup vegetable oil
  • 1/2 Cup coconut oil
  • 3 eggs
  • 9 Ounces AP flour
  • 2 Teaspoons baking soda
  • 2 Teaspoons baking powder
  • 3 Grams ground ginger
  • Salt, to taste
  • 12 Ounces carrots


Mix sugar, oil, and eggs to a smooth paste using an electric whisk or a stand mixer

Sift together dry ingredients and add to paste

Fold in grated carrots until combined.

Line your 8 inch cake ring with parchment paper on the base and around the sides.

Pour mix into prepared cake ring.

Bake at 400 degrees F for around 8 to 10 minutes and a deep color is achieved.

Test to see if carrot cake is cooked by inserted a skewer or small knife into center, then removing – if it comes out clean it is ready, if not cook for longer.

Carrot Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Carrot Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.