Two Carrot Cake w/ Coconut Frosting

Today I should be talking about a recipe that involves some sort of chocolate candy.

Like Reese’s…my personal fave for any holiday or just any regular time of year.

It is Halloween after all.

Buuuuuttt…instead, I made you cake.

Because that’s just how I roll.

Oh, and because I get to meet Godson #2 today…so cake is always the best way to celebrate.

It’s orange…so that’s festive…right?


I mean, just look at that carrot color.


If you know me, I have two favorite cakes…Italian Cream and Carrot Cake.


Let’s get festive up in here.


This isn’t your fancy carrot cake…no raisins or walnuts…no frills…


it’s all about the carrot. Well, the carrot and then this frosting.


It’s super thick, creamy, and made out of coconut and a few other lovely ingredients.


I mean, did you think I would give you a un-frosted carrot cake?


I didn’t think so 🙂


But seriously y’all…


it’s got this melt in your mouth texture and the absolute perfect sweetness.


Oh, and it’s got this super buttery thing going on.


So, while y’all are enjoying those big buckets full of Halloween candy, I will be having a slice of this cake.


All while watching a Hocus Pocus marathon.


I’m pretty sure that is the first time I wanted to be Sarah Jessica Parker.


Don’t act like you didn’t want to be one of the Sanderson sisters.


Happy Halloween!

Two Carrot Cake w/ Coconut Frosting
Recipe type: Dessert, Cake
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9-10
A melt in your mouth, buttery, slightly sweet carrot cake loaf topped w/ a creamy coconut frosting. Gluten-free, nut-free, paleo, refined sugar-free.
  • For the cake:
  • 7 T. dairy-free butter or grass-fed butter, at room temperature
  • ½ c. + 2 T. coconut sugar
  • ¼ c. full-fat coconut milk (scoop the cream off the top of the can that has been refrigerated overnight)
  • 2 large eggs
  • ½ c. coconut milk yogurt
  • 2 large carrots, finely grated
  • ¼ c. +2 T. coconut flour
  • ½ t. baking powder
  • ½ t. baking soda
  • ½ t. ground cinnamon
  • ¼ t. ground nutmeg
  • ¼ t. salt
  • For the coconut frosting:
  • ½ c. coconut butter
  • ¼ c. maple syrup
  • ¼ c. warm water
  • 2 T. coconut oil
  • 1 t. pure vanilla extract
  • pinch of salt
  1. For the cake, preheat the oven to 350 degrees F. Grease a 9 in. loaf pan w/ cooking spray, line with parchment paper, and then grease the parchment paper.
  2. In the bowl of a electric stand mixer fitted with a paddle attachment, cream the butter, sugar, and coconut milk cream together on high until pale and fluffy.
  3. Add in the eggs, coconut milk, and carrots and mix until combined.
  4. Stir in the flour, baking powder, baking soda, spices, and salt.
  5. Pour the batter into the prepared pan and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.
  6. For the frosting, combine all of the ingredients in a large food processor and process on high until smooth and creamy.
  7. Frost the top of the carrot cake loaf, slice and enjoy!



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