This apple, carrot and coconut cake is a crowd pleaser! Deliciously sweet and filled with carrot and apple, it is perfect for afternoon tea. The creamy icing and the texture of the coconut makes it super popular with kids and adults alike. Get it baked in only 25 minutes!
Why you're going to love this recipe
If you like carrot cake, then you will LOVE this cake! Here are the reasons why:
- no nuts, so perfect for the kids
- dairy free (swap the cream cheese for whipping coconut cream)
- moist and delicious
- carrot and apple (one of those if actually a veggie!)
- easy to mix
- uses a mixer to get the cake super light
- freezer friendly (before icing)
What goes into the recipe
don't forget to scroll to the recipe card for ingredient amounts and full method
Cake
- carrot- carrot in cakes is awesome. It cooks down, but retains enough "carroty-ness" so that you can taste it!
- coconut oil- you can swap this for butter if you prefer, but it helps to add to the coconut flavour of the cake. Coconut oil can be swapped 1:1 for melted butter.
- cinnamon- really compliments the other flavours in this recipe!
- apple- we have used pink lady apples in this recipe. They are probably our favourite type of apple and are super versatile. They are also great in these yummy Apple and Raspberry Puff Pastry Pies or in Apple and Cinnamon Rice Pudding.
- self-raising flour- self raising flour is flour that already contains a rising agent. If you don't have any, you can use plain flour with the ratio of 1 cup plain flour to 2 tsps baking powder.
Icing
- icing sugar- not icing mixture, the real stuff!
- vanilla paste- it adds the black speckles to the mixture, making it look even more delicious
- cream cheese- not the spreadable stuff- the original!
How to make this recipe
- Grate the carrot (Image 1)
- grate the apple (image 2)
- combine the melted coconut oil, eggs and sugar in the bowl of a mixer. (image 3)
- with a paddle, mix until well combined (image 4)
- mix the flour, cinnamon and salt together. (image 5)
- add to the mixer in thirds. (image 6)
- mix until well combined. (image 7)
- add the grated apple, grated carrot and coconut. (image 8)
- Mix well. (image 9)
- pour into a 20cm square tin (lined or silicone) push out to the edges. (image 10)
- bake for 25 minutes at 180 degrees celsius- 355f, cool in the pan for 5 minutes before turning out onto a rack to cool completely before icing. (image 11)
- combine the icing sugar, vanilla and cream cheese in the bowl of a mixer. (image 12)
- Whip together until smooth and creamy. (image 13)
- spread over the top of the cake. (image 14)
Expert Tips and FAQs
This cake is so easy to make! If you don't have a mixer, you could mix this by hand, but it will be a little instense.
Yes! But don't ice it before freezing. I would also cut into squares before freezing.
The apple cooks down significantly during baking and the coconut helps by adding the texture back into the cake.
Simple! Swap the cream cheese for whipping coconut cream, it will turn out awesome!
More delicious cakes
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Apple, Carrot and Coconut cake
Equipment
Ingredients
Cake
- ½ cup coconut oil melted
- 1 cup brown sugar
- 2 eggs
- 1 cup self raising flour
- 2 tsps cinnamon
- ¼ teaspoon salt
- 2 carrots peeled and grated
- 1 large red apple peeled and grated
- ¾ cup shredded coconut
Icing
- 125 gms cream cheese
- 1 ½ cups icing sugar
- 1 teaspoon vanilla paste.
Instructions
- Preheat your oven to 180 degrees.
- Line the 8" cake pan.
- In a mixer combine the melted coconut oil, sugars and the eggs.
- Mix until it is thoroughly combined and smooth.
- Combine the self raising flour, cinnamon and salt.
- Add this in thirds to the mixer.
- Mix until well combined.
- Stir through the coconut, apple and carrot.
- Pour into the cake tin and spread it to the egdes.
- Bake for 25 minutes or until a skewer inserted in the middle comes out clean.
- Allow to cool 5 minutes in the pan then transfer to a wire rack.
- Cool completely before icing.
- Combine the icing ingredients and mix with electric beaters until smooth.
- Spread over the cooled cake.
- Store in the fridge and remove 5-10 minutes before serving.
Notes
Recipe video
Nutritional Information
This post was originally published on November 14, 2014, new photos were added in 2020, then the entire post was refurbished on June 30, 2021, with process images, video and helpful hints and tips.
Amze says
Easy, tasty and loved by the kiddos.
Kathy says
Hi - I made this as a double recipe and using a spring form round tin And it was delicious. Topped it with toasted coconut and slivered almonds.
I hadn’t used coconut oil for baking before and wanted to suggest editing the ingredients to say “1/2 cup melted coconut oil”.
Also suggest editing the instructions as the ingredients say self raising flour whereas the instructions say “add flours, baking powder” May I suggest removing the word “baking powder” from the instructions.
In case anyone else wants to bake it as a celebration cake it took about 50 minutes using a 30 cm round spring form cake tin. It was the first time we had seen my father in law for 3 months and everyone (aged 2-79) loved it!
Kylie says
Hi Kathy,
I have just made both those changes. Thank you for giving awesome feedback! I really appreciate it. I redid the photos and made some changes to ingredients when I did so and the devil is in the details, isn't it! When you're running in little sleep and homelearning at the same time, I miss the little things.
once again, thank you!
Bec says
Easy to make and absolutely delicious to taste, everyone I have shared with has loved it.
Simone says
I presume it’s 1 ‘cup’ sugar?
Thanks, Simone x
Kylie says
Yes, all fixed! Sorry! Homelearning and blogging should possibly be mutually exclusive. 🤣
Simone says
Can this be made without coconut ie only carrot and apple?
Thanks, Simone x
Kylie says
Yeah! You could even use sultanas or slivered almonds?