Ingredients

1/2 cup melted coconut oil

1/2 cup brown sugar

2 large eggs

2 teaspoons vanilla extract

1 1/3 cups grated carrot (about 3–4 medium carrots)

1 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon kosher salt

1/2 cup shredded coconut (optional)

1 stick salted butter, at room temperature

1/2 cup packed dark brown sugar

1/4 cup heavy cream

3 ounces cream cheese, at room temperature

1 1/2 – 2 cups powdered sugar (depending on desired sweetness and thickness)

2 teaspoons vanilla extract

Instructions

Step 1: Preheat the oven to 350°F. Line a 9-inch square baking pan with parchment paper.

Step 2: In a bowl, beat together the melted coconut oil, brown sugar, eggs, and vanilla extract until well combined. Mix in the grated carrots.

Step 3: Add the flour, baking soda, cinnamon, and salt. Beat until just combined. If using, stir in the shredded coconut.

Step 4: Pour the batter into the prepared pan. Bake for 30 to 40 minutes, until the center is just set. Remove from the oven and let the cake cool completely before frosting.

Step 5: To make the frosting, melt the butter, dark brown sugar, and heavy cream together in a medium saucepan over medium heat. Bring to a boil and cook for 2 minutes, stirring until the sugar dissolves. Add a pinch of salt if desired. Remove from heat and transfer to a mixing bowl. Let cool until no longer hot but still pourable.

Step 6: Add the cream cheese to the cooled mixture and beat until creamy. Sift in the powdered sugar, then add the vanilla extract. Beat until smooth and well combined. If the frosting feels too runny, add more powdered sugar or chill briefly to thicken.

Step 7: Spread the frosting evenly over the cooled cake. Slice and serve.

Tips & Variations

For extra texture, toast the shredded coconut before adding it to the batter.

Substitute walnuts or pecans for coconut to add a nutty crunch.

Use unsalted butter and adjust salt in frosting to control overall seasoning.

Make sure the frosting is cooled to avoid melting the cream cheese when mixing.

FAQs

Can I use a different oil instead of coconut oil?

Yes, you can substitute melted vegetable or canola oil for coconut oil in equal amounts. This will slightly change the flavor but keep the cake moist.

How do I know when the cake is done baking?

The cake is done when the center is just set and a toothpick inserted into the middle comes out with a few moist crumbs but no raw batter. Avoid overbaking to keep it moist.