1 rating

Carrot and Coconut Cake

Click here to watch the carrot and coconut cake video.


  • 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.