Christmas Style Carrot-Coconut Cake

December 2nd

A couple of weeks ago I had an annual ladies little Christmas party so I had the chance to test a new carrot coconut cake that is great for a festive season. To be honest, I thought the original recipe was a bit dry, but I altered it by adding some more moisture and quint essential christmas spices to the mix. It also makes a huge difference if you use coconut milk or cream that I accidentally did during my first trial, the cream gives a much softer texture. I also doubled the amount of ginger as I honestly could not taste it before and now it has a wonderful heat to the background that is not too overpowering. I sprinkled some cardamom, ground nutmeg and chopped dates for a lovely seasonal flavouring. The recipe is super easy to make and perfect for the first weekend of December…


  • 400g grated carrots
  • 5dl plain flour
  • 4 eggs
  • 3-4 dl coconut cream
  • 3dl sugar
  • 6 dates chopped
  • 1 dl coconut flakes
  • 4 tablespoons grated ginger
  • 1 dl oil
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 3 teaspoons cinnamon
  • 3 teaspoons grated nutmeg
  • 3 teaspoons cardamom
  • pinch of salt
  • 1 dl chopped pecan nuts

If the mixture seems too dry, you can also add in a bit of apple or pineapple juice for moisture

Cream Cheese Frosting

  • 200g cream cheese
  • 1 tablespoon softened butter
  • 1dl coconut cream
  • 1dl icing sugar
  • 1dl lemon zest


Grate the ginger and carrots, chop the pecan nuts and dates. In a bowl whisk the eggs and sugar until slightly frothy. In another bowl, mix all the dry ingredients together.  Stir into it the oil a little bit at a time along with the whisked eggs/sugar. Add in the coconut cream, nuts, chopped dates, coconut flakes and grated carrots and ginger. (If the mixture seems too dry, add in a bit more coconut cream or apple juice) Place the mixture into a buttered cake tin and bake for about an hour in a 175C.

Frosting: Mix all the ingredients together and spread it over the cake once in has cooled from the oven. Garnish with shaved brazilian nuts, coconut flakes and ground nutmeg.









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