Pumpkin Carrot Cake with Cream Cheese Frosting and Toasted Coconut Recipe

If you are searching for a dessert that perfectly blends the warm spices of fall with a delightful twist, this Pumpkin Carrot Cake with Cream Cheese Frosting and Toasted Coconut Recipe is an absolute must-try. Imagine a rich, moist cake layered with fresh shredded carrots and pumpkin puree, enhanced by the subtle crunch of honey roasted pecans and chewy dried craisins. The crowning glory? A luscious homemade cream cheese frosting generously sprinkled with toasted coconut flakes that elevate every bite into a comforting celebration of flavors and textures. Whether you’re celebrating the season or simply craving something irresistibly cozy, this cake is sure to become your new favorite.

Ingredients You’ll Need

Gathering simple yet thoughtfully chosen ingredients is key to nailing the perfect balance of taste, texture, and that inviting aroma. Each component—from the sweet pumpkin puree to the fragrant spices and crunchy nuts—works together harmoniously in this Pumpkin Carrot Cake with Cream Cheese Frosting and Toasted Coconut Recipe.

• 2 cups light brown sugar: Adds deep sweetness and moisture to the cake’s crumb.
• 1/2 cup cultured oil: Keeps the cake tender and rich without overpowering flavors.
• 1 can pumpkin puree: Infuses that unmistakable fall character with velvety smooth texture.
• 4 eggs: Provide structure and help bind the ingredients flawlessly.
• 1 tsp vanilla extract: Brings warmth and rounds out the spices beautifully.
• 3 cups oat flour: Offers a naturally gluten-free base with a tender bite.
• 2 tsp ground cinnamon: The star spice lending aromatic, cozy notes.
• 1 tsp salt: Balances sweetness and amplifies the other flavors.
• 1 tsp baking powder: Leavens the cake for a light and fluffy texture.
• 1 tsp baking soda: Works with acidic pumpkin to give a fine rise.
• 1/3 cup dried craisins: Adds pops of tart, chewy sweetness throughout.
• 1/3 cup honey roasted pecans (finely diced): Provides a nutty crunch contrasting the moist cake.
• 3 cups grated carrots: Bring natural sweetness and moisture, essential for texture.
• 1 tsp lemon zest (optional): A subtle brightness to balance the dense sweetness.
• 4 oz cream cheese: The base for an indulgently creamy frosting with slight tang.
• 2 cups powdered sugar: Sweetens and thickens the frosting perfectly.
• 3 tbsp unsweetened almond milk: Adjusts frosting consistency without heaviness.
• 1/4 cup shaved coconut: Blends into frosting for a tropical hint of texture.
• 1/4 tsp lemon extract: Lifts the frosting with a gentle citrus zing.
• 2 tbsp dried cranberries: For garnish, providing a jewel-like pop of color and flavor.
• 1/4 cup toasted coconut: Sprinkled on top to add beautiful golden crunch and aroma.

How to Make Pumpkin Carrot Cake with Cream Cheese Frosting and Toasted Coconut Recipe

Step 1: Prep Your Oven and Carrots

Start by preheating your oven to 350°F to ensure it’s perfectly hot when your batter is ready. Peel your carrots with a vegetable peeler, then shred them finely using a food processor or cheese grater. Freshly shredded carrots are a must here—they release just the right amount of moisture into your cake, creating that moist, tender crumb we all adore.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, combine the brown sugar and cultured oil, beating on high speed until the sugar is fully absorbed into the oil. Then, add the pumpkin puree and vanilla extract, beating again to make a smooth, fragrant blend. Add eggs one at a time, beating thoroughly after each addition to create a luscious, uniform mixture and ensure your cake is beautifully light.

Step 3: Add Dry Ingredients and Flavor

Sift or measure your oat flour, ground cinnamon, salt, baking powder, and baking soda, then pour them into the wet bowl. Beat on medium speed for at least two minutes to fully incorporate and develop that golden batter. Next, fold in the dried craisins, finely diced honey roasted pecans, lemon zest if you’re using it, and freshly grated carrots gently but thoroughly. This helps keep your grated carrots from turning mushy while distributing them evenly.

Step 4: Bake the Cake Layers

Line two 8×8 inch baking pans with parchment paper and lightly grease with cooking spray. Divide the batter evenly between the pans and smooth the tops. Bake for about 35-40 minutes or until a toothpick inserted in the center comes out clean. Keep an eye on them near the end—the precise timing depends on your oven and pan size. Let the cakes cool completely before moving to frosting.

Step 5: Make the Cream Cheese Frosting with Toasted Coconut

While your cakes cool, prepare the frosting by mixing cream cheese, powdered sugar, almond milk, and lemon extract in a bowl using a handheld mixer. Beat until smooth and creamy, ensuring no lumps remain. Fold in the shaved coconut gently so the frosting gets flecks of texture and subtle coconut flavor, complementing the cake’s spices wonderfully.

Step 6: Assemble Your Pumpkin Carrot Cake with Cream Cheese Frosting and Toasted Coconut Recipe

Spread a third of the frosting onto one cake layer, then carefully place the second cake layer on top. Cover the entire top with the remaining frosting. Now, toast your coconut by spreading it in an oven-safe pan and broiling for 2-3 minutes—watch closely so it doesn’t burn! When golden, sprinkle the toasted coconut generously over the frosting, along with some dried cranberries for color and extra zing.

How to Serve Pumpkin Carrot Cake with Cream Cheese Frosting and Toasted Coconut Recipe

Garnishes

Fresh garnishes elevate your presentation and add inviting flavors. Besides toasted coconut and dried cranberries sprinkled on top, consider adding chopped pecans around the edges or a light dusting of cinnamon. These simple touches make the cake pop visually and complete every bite with extra crunch and warmth.

Side Dishes

This cake pairs beautifully with a cup of hot chai tea or coffee to complement the spices. For a refreshing balance, serve alongside fresh whipped cream flavored lightly with vanilla or a scoop of cinnamon ice cream, which both highlight the cake’s aromatic notes and add creamy contrast.

Creative Ways to Present

For a stunning dessert table centerpiece, slice and layer this cake in a glass trifle bowl, alternating with dollops of whipped cream and toasted coconut flakes. Or, try individual servings on small plates, garnished elegantly with mint leaves and a drizzle of caramel sauce for a café-style treat at home.

Make Ahead and Storage

Storing Leftovers

Keep your leftover Pumpkin Carrot Cake with Cream Cheese Frosting and Toasted Coconut Recipe refrigerated in an airtight container. The cake stays moist and the frosting creamy for up to 4 days, making it a fantastic make-ahead dessert that tastes even better the next day.

Freezing

This cake freezes well if you want to prepare it in advance. Freeze it without frosting or with a crumb coat layer first, wrapped tightly in plastic wrap and then foil. When ready to enjoy, thaw overnight in the fridge and add the frosting and toppings freshly for the best texture and flavor.

Reheating

If you like your cake slightly warm, reheat single slices gently in the microwave for 10-15 seconds or until the frosting softens just a bit. Keep in mind it’s delicious chilled too, so warming is entirely optional depending on your preference.

FAQs

Can I use a different type of flour?

While oat flour works beautifully here for its texture and gluten-free profile, you can swap in whole wheat or all-purpose flour if you prefer. Just expect a slight change in density and moisture, so adjust baking time accordingly and watch for a toothpick test.

What can I substitute for cultured oil?

Any neutral oil like vegetable, canola, or even melted coconut oil can stand in for cultured oil. The goal is to keep the cake moist without adding too much flavor that competes with the spices and pumpkin.

Is it okay to use canned pumpkin puree?

Absolutely! Canned pumpkin puree works perfectly and provides consistent moisture and flavor. Just avoid pumpkin pie filling as it contains added sugar and spices that will alter the taste and texture.

How can I make this cake nut-free?

Simply omit the honey roasted pecans or replace them with sunflower seeds or pumpkin seeds for a nut-free crunch. The cake will still hold its delicious taste and texture without nuts.

Can I make this recipe vegan?

To veganize, substitute eggs with flax or chia egg alternatives and use a dairy-free cream cheese along with plant-based milk in the frosting. The result will be just as moist and flavorful with slightly nuanced texture.

Final Thoughts

There’s something truly special about the comforting layers of this Pumpkin Carrot Cake with Cream Cheese Frosting and Toasted Coconut Recipe. From its tender crumb full of autumn goodness to the rich, tangy frosting crowned with golden toasted coconut, it’s a dessert that invites smiles and requests for seconds. I encourage you to make this cake whether it’s a seasonal celebration or just because you crave a slice of cozy joy. Once you try it, I’m certain it will become a cherished favorite in your baking repertoire!

Print