Simple one bowl carrot cake with healthy coconut frosting and fresh carrots
I’ve wanted to capture this recipe on camera ever since I started this blog. It somehow disappears before I even attempt to get my camera out, every single time. Well, except for today. I was somewhat strategic. Made the cake while D. was napping in the afternoon and it was ready for his afternoon snack time. Clever mommy! Now, I’ll go and give myself a sticker.
There are a lot of good carrot cake recipes on the web. However, most include either butter or heavy cream and/or white sugar. And I didn’t want to have neither in my carrot cake. No, no. So, this little cutie was born. And if you need further convincing why this carrot cake is the best (at least to my standards), here are a few.
Healthier: it’s just that whole wheat flour, brown sugar and coconut frosting that makes all the difference.
Easy to make: no layers, no cake leveler, simply one pan and some coconut cream. Still gets applauses every time.
Portion & sugar control conscious: we like desserts around in our house, especially when they are not too sweet and not too much. One heavenly combination for little kids and grownups alike.
Tasty: It is airy and tender (as a proper carrot cake should be). Filled with freshness – you can sense the fresh carrots within every bite.
Did I convince you to try it already? Yes?! Then get your shopping list /recipe card out and let’s dive in.
FLUFFY AND AIRY CAKE TIPS
There are a few ways to make your carrot cake fluffy and airy. One is to beat eggs, oils and sugar until mixture becomes fluffy, creamy and lemon-colored. Another way is to divide egg yolks from egg whites and beat egg whites until stiff peaks are formed. Then, gently add the egg whites at the end, once all other ingredients are combined. In my experience both methods work if you have a good mixing bowl. Not all bowls produce the same results, sadly. Since finding the right mixing bowl, I haven’t had any issues. (I use these simple ones from IKEA).
COCONUT MILK FROSTING TIPS
To better divide coconut meat from coconut water, place your coconut milk can in the fridge for a couple of hours or overnight. I take care to choose coconut milk can that contain only coconut, water and salt. No added sugar and difficult to pronounce ingredients. Most coconut milk can contain different coconut meat – water ratio, so be sure to check the label. The more coconut, meat, the better (wink, wink).
If you place coconut cream frosting on top of carrot cake that is not completely cooled, the coconut frosting will turn liquid-y. To make it thick and firm again, place the cake and frosting in the fridge for around 20 minutes.
When I open up a can with coconut milk to make coconut cream frosting, I’m always left with 100+ ml coconut-flavored water. To avoid food wastage, I always add the water to a smoothie (or even juice), I’m making. Canned coconut water goes incredibly well in our Everyday Strawberry Smoothie.
To spice thing up, you can always add the following to the cake base:
Chopped walnuts – mm, yum
3-4 tbsp shredded coconut (full fat for richer coconut-y taste)
1-2 tsp cinnamon
MORE TASTY RECIPEs
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Easy Carrot Cake Recipe (with Coconut Cream Frosting)
- 1 cup whole wheat flour
- 1/2 cup brown sugar
- ½ cup vegetable oil
- 2 eggs
- 1, ½ cups shredded fresh carrot
- 1 tsp baking soda
- 1 tbsp cinnamon
- 1 can coconut milk, (full fat) for frosting
- 1 tbsp powdered brown sugar, for frosting, optional
- handful of frozen blueberries, for topping, optional but tasty
- In a large mixing bowl combine eggs, vegetable oil and sugar and beat with mixer until mixture is fluffy, lemon colored and thick. (Using good mixing bowl makes all the difference, see tips above).
- Grate carrots (by hand or use food processor) and add to the mix.
- Then, add all remaining ingredients and stir until combined. I use hand mixer on lowest speed.
- Grease your baking pan with some vegetable oil and pour mix in.
- In preheated oven (180C/360F), place your baking pan at the bottom for the first 10 minutes of baking. Then return pan (and grid) the middle and bake until tooth pick comes out clean.
- Leave to cool completely. In the meantime prepare the coconut frosting.
Coconut Cream Frosting
- In large mixing bowl place coconut meat and powdered brown sugar (optional) and beat until combined. Spread over the cooled cake and serve. Alternatively place in fridge for 15 minutes to make coconut cream even firmer.