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Coconut Carrot Cake

This lovely moist coconut carrot cake recipe will brighten your day no matter what the weather is like outside.
Course Dessert
Category Dairy-Free, Vegetarian
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 12 pieces


  • 280 g carrots - finely grated
  • 280 g all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 200 g granulated sugar
  • 4 eggs
  • 1 organic lemon
  • 200 ml CoccoMio ?Coconut Oil
  • 1 teaspoon vanilla extract
  • 100 g desiccated coconut - unsweetened


  • Preheat the oven to 180 degrees Celsius/ 360 degrees Fahrenheit.
  • Butter a loaf tin of 26 cm x 9 cm measured at the base of the form.
  • Peel and grate the carrots on a finer grater.
  • Mix together the flour, baking powder and salt. Then add the sugar.
  • Beat the eggs shortly in a medium bowl. Add the zest and the juice of 1 lemon. Add the coconut oil and the vanilla extract, then carefully fold in the flour mixture.
  • Add the finely grated carrots and the desiccated coconut to the mixture and pour everything into the prepared tin.
  • Bake for about 55 - 60 minutes until a skewer inserted comes out clean.