Coconut Carrot Cake is a simple, homemade carrot cake that’s both dairy-free and egg-free. Tender and moist, it’s finished with a light coconut whipped frosting and toasted coconut for texture. This vegan-friendly recipe works beautifully as a bundt cake, and can easily be adapted into cupcakes.
Carrot cake feels like spring to many of us, but it’s also a year‑round favorite in my kitchen. This coconut version is one of my go-to recipes: it has the dense, moist crumb you expect from a classic carrot cake, but without dairy or eggs. The cake comes together in one bowl, and the coconut milk frosting is whipped separately once the cake has cooled.
Details on a few ingredients
- Whole wheat flour – This recipe uses whole wheat flour for extra fiber and a slightly heartier texture. If you prefer all-purpose flour, you can substitute, but the cake may require slight adjustments because whole wheat flour absorbs more liquid.
- Coconut – Unsweetened flaked or shredded coconut is suggested. Sweetened coconut can be used but will add extra sugar and sweetness. You can use a mix of toasted and untoasted coconut; toasting enhances the flavor and adds crunch. (To toast, spread coconut on a baking sheet and bake at 350°F for 5–6 minutes, watching closely so it doesn’t burn.)
- Carrots – Fresh, grated carrots add moisture and natural sweetness. For this recipe, about three large carrots grated yields roughly 1 ½ cups. A box grater works fine; you want fine shreds so they blend into the batter.
How to make the egg-free carrot cake
Preheat your oven to 350°F and grease a 10-inch bundt pan. In a large bowl whisk together the dry ingredients: whole wheat flour, cane sugar, ground cinnamon, baking soda and kosher salt. Add the wet ingredients—unsweetened almond milk (or another unsweetened nut milk), extra virgin olive oil, vanilla extract and almond extract—and whisk until combined.
Fold in the grated carrot and unsweetened coconut. Pour the batter into the prepared bundt pan and bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely. Once cool, prepare the coconut milk frosting.
To make the frosting, chill two cans of full-fat coconut milk in the refrigerator for at least 24 hours. Scoop out the solidified coconut cream from each can (discard the liquid or reserve it for smoothies). Beat the solid coconut cream with maple syrup and a little cinnamon until light and creamy. Fold in about half a cup of toasted coconut into the frosting for extra texture, then spread over the cooled cake and finish with the remaining toasted coconut on top.
Frequently asked questions
How should I store this cake?
If the cake is unfrosted, store it covered at room temperature for a few days. Once frosted, refrigerate the cake. The coconut milk frosting is best within 2–3 days.
Can I make the cake ahead?
Yes — bake the cake a day or two in advance and wait to frost it a few hours before serving for the best texture. The frosting holds up for a few days in the fridge.
Can I freeze this cake?
Freezing a frosted cake is not recommended. You can freeze the unfrosted cake: cool completely, wrap tightly in plastic wrap, and store in the freezer for up to three months. Thaw in the refrigerator or at room temperature before frosting.
Make this cake into cupcakes
This batter easily converts into cupcakes. The full batch yields about 24 cupcakes; half the recipe makes 12. Line muffin tins with liners and fill each ¾ full. Bake at 350°F for about 17–18 minutes, or until a toothpick comes out clean. Let cool, then frost with the coconut whipped topping.
Recipe tips and substitutions
- Keep the recipe vegan by confirming your extracts are vegan and using plant-based milk.
- For variation, add chopped walnuts to the batter or sprinkle chopped walnuts on top of the frosting.
- If you don’t have cane sugar, granulated sugar works as a substitute.
- Any unsweetened nut milk can replace almond milk; choose your favorite.
Recipe
Coconut Carrot Cake (Dairy-Free, Egg-Free)
Coconut Carrot Cake is tender, moist and topped with coconut whip and toasted coconut. Perfect as a bundt cake or turned into cupcakes.
Ingredients
For the cake:
- 3 cups whole wheat flour
- 1 cup cane sugar
- 5 teaspoons ground cinnamon
- 2 teaspoons baking soda
- 1 teaspoon kosher salt
- 2 cups unsweetened almond milk (or other unsweetened nut milk)
- ½ cup extra virgin olive oil
- 2 teaspoons vanilla extract
- 2 teaspoons almond extract
- 1 ½ cups grated carrot
- ½ cup unsweetened flaked or shredded coconut
For the frosting:
- 2 cans (400 ml each) full-fat coconut milk, refrigerated for 24 hours
- 2 teaspoons maple syrup
- 1 teaspoon ground cinnamon
- 1 cup unsweetened toasted coconut, flaked or shredded (divided)
Instructions
- Preheat oven to 350°F and grease a 10-inch bundt pan.
- In a large bowl, whisk together flour, sugar, cinnamon, baking soda and salt.
- Add the almond milk, olive oil, vanilla and almond extracts. Whisk until combined.
- Stir in the grated carrot and unsweetened coconut.
- Pour batter into the prepared bundt pan and bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- For the frosting: scoop the solid coconut cream from the chilled cans (reserve or discard the liquid). Beat the solid cream with maple syrup and cinnamon until smooth and creamy. Stir in ½ cup toasted coconut.
- Frost the cooled cake and sprinkle the remaining toasted coconut on top. Slice and serve.
- Store leftovers in an airtight container in the refrigerator and enjoy within 2–3 days.
Notes
- Unsweetened coconut is recommended; sweetened coconut will increase the cake’s sugar content.
- To toast coconut at home: spread it in an even layer on a baking sheet and bake at 350°F for 5–6 minutes, stirring once or twice and watching closely so it doesn’t burn.
- To make cupcakes, fill lined muffin tins three-quarters full and bake at 350°F for 17–18 minutes or until a toothpick comes out clean.
Nutrition
Estimated nutrition per serving (one slice): Calories 445; Carbohydrates 46 g; Protein 6 g; Fat 29 g; Saturated Fat 18 g; Fiber 6 g; Sugar 19 g. These values are estimates and will vary depending on ingredient brands and substitutions.