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Preheat the Oven: Preheat your oven to 180°C (350°F). Grease and flour a 9-inch round cake pan or line it with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, shredded coconut, baking powder, baking soda, cinnamon, nutmeg, and salt.
Prepare Wet Ingredients: In a separate large bowl, beat the eggs and sugar together until light and fluffy. Add the oil and vanilla extract and continue mixing.
Combine Carrots and Dry Ingredients: Stir in the grated carrots to the wet mixture. Then fold in the dry ingredients until everything is just combined.
Bake the Cake: Pour the batter into the prepared cake pan and smooth the top. Bake for about 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Cool the Cake: Remove from the oven and let the cake cool in the pan for about 10 minutes. Then transfer the cake to a wire rack to cool completely.
Make the Frosting: While the cake is cooling, beat together the cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, vanilla extract, and a pinch of salt. Continue to beat until the frosting is fluffy.
Frost the Cake: Once the cake is completely cool, spread the cream cheese frosting evenly over the top of the cake. Garnish with additional shredded coconut if desired.
Serving and Storage Tips:
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