Dessert

Carrot Bundt Cake with Cream Cheese Frosting and Toasted Coconut Recipe

Name: Carrot Bundt Cake with Cream Cheese Frosting and Toasted Coconut Recipe
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 4 h 15 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking soda; 1 teaspoon cinnamon; 1 teaspoon salt; 2 cups white sugar; 1 ½ cups neutral vegetable oil; 4 large eggs; 3 cups grated carrots; 1 cup chopped walnuts; 1 cup coconut flakes; 8 ounces cream cheese, softened; 8 tablespoons salted butter, softened; 4 cups powdered sugar; 1 teaspoon vanilla extract (optional); ⅛ teaspoon salt

ByNaomi Fletcher April 7, 2026April 7, 2026

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Introduction

This Carrot Bundt Cake is a moist, flavorful dessert perfect for any occasion. Packed with grated carrots, crunchy walnuts, and topped with a rich cream cheese frosting and toasted coconut, it’s sure to impress your family and friends.

A round, ring-shaped chocolate cake sits on a white plate over a white marbled surface, topped with a thick, creamy white frosting layer. The frosting is generously spread over the top, showing soft, smooth swirls and waves. Lightly toasted, golden-brown coconut flakes are scattered all over the top, adding texture and a light crunch contrast. The cake itself is dark, moist, and dense, visible at the bottom edge where the frosting does not fully cover. A few coconut flakes also rest on the plate around the cake, emphasizing a fresh and natural feel. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon salt
2 cups white sugar
1 ½ cups neutral vegetable oil
4 large eggs
3 cups carrots (grated)
1 cup walnuts (chopped)
1 cup coconut flakes
8 ounces cream cheese block (softened)
8 tablespoons salted butter (softened)
1 teaspoon vanilla extract (optional)
⅛ teaspoon salt
4 cups powdered sugar

Instructions

Step 1: Preheat the oven to 325℉ and spray a 10-12 cup bundt pan thoroughly with cooking spray, including the inner ring.
Step 2: In a mixing bowl, combine the flour, baking soda, cinnamon, and salt. Mix well.
Step 3: Add the white sugar and vegetable oil to the dry ingredients and mix on low speed until combined.
Step 4: Add the eggs one at a time, mixing on low until each is incorporated.
Step 5: Stir in the grated carrots evenly.
Step 6: Fold in the chopped walnuts until distributed throughout the batter.
Step 7: Pour the batter into the prepared bundt pan. Bake for 70 to 75 minutes, or until a toothpick inserted in the center comes out clean.
Step 8: Allow the cake to cool in the pan for 30 minutes, then invert it onto a serving plate. Let it cool completely, at least 2 hours, before frosting.
Step 9: To toast the coconut, heat a nonstick pan over medium heat without any oil or butter.
Step 10: Add the coconut flakes in a single layer and stir constantly for 3 to 5 minutes until more than half are light golden brown.
Step 11: Remove from heat immediately and transfer the toasted coconut to a plate to cool.
Step 12: For the frosting, beat the softened cream cheese and butter together on medium speed until smooth and fluffy.
Step 13: Add 3 cups of powdered sugar, the salt, and vanilla (if using). Mix on medium until combined, scraping down the sides as needed.
Step 14: Add the remaining powdered sugar and beat on medium-high to high speed for 5 to 7 minutes until light and fluffy, scraping the bowl halfway through.
Step 15: Apply the frosting to the cooled cake in globs using an offset spatula or knife.
Step 16: Smooth the frosting over the top and sides as desired.
Step 17: Create textured waves in the frosting by flicking the spatula or knife in random directions.
Step 18: Sprinkle the toasted coconut evenly over the frosting.

Tips & Variations

For extra moisture, substitute half the oil with applesauce.
Use pecans instead of walnuts for a different nutty flavor.
Adding a pinch of nutmeg can enhance the spice profile.
If you prefer, fold in raisins or pineapple chunks with the carrots for added texture.

Storage

Store the cake covered in the refrigerator for up to 5 days. Before serving, let it come to room temperature for about 30 minutes for the best flavor and texture. Leftover cake can be wrapped tightly and frozen for up to 3 months; thaw in the refrigerator overnight before serving.

How to Serve

A round chocolate bundt cake with one thick layer, topped with a thick white creamy frosting spread evenly over the top and sides. On top of the frosting, there are many toasted coconut flakes scattered all around, adding a rough texture and lightly browned spots. The cake sits on a white plate, set against a white marbled surface. Some toasted coconut flakes are also scattered on the plate around the cake. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend suitable for baking. Make sure it contains xanthan gum or add it separately to maintain the cake’s texture.

Can I prepare the cake in advance?

Absolutely. You can bake the cake a day ahead and store it wrapped overnight at room temperature or in the refrigerator. Prepare the frosting and toast the coconut the day you plan to serve for the freshest results.