Coconut Carrot Sheet Cake

Coconut Carrot Sheet Cake is a moist carrot cake recipe made with coconut oil and cream cheese icing. Cut into squares it’s the perfect snacking cake or cake for a crowd.

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Such an easy carrot cake recipe it’ll feel like a shortcut. But this delicious homemade cake recipe is made completely from scratch and makes a great dessert for Easter or anytime!

Best carrot cake recipe

A super moist carrot cake recipe with cream cheese frosting and loads of coconut flavor.

This is the BEST carrot cake.

This is a carrot cake without nuts but you can easily add ½ cup chopped walnuts to the batter also to make a carrot cake with walnuts instead. There is also no pineapple but still plenty of tropical flavor from the addition of coconut oil, sweetened shredded coconut and toasted coconut garnish.

This carrot cake recipe can also be made as a layer cake, carrot cake cupcakes or even cooked in a bundt pan.

But a sheet pan carrot cake, or carrot cake traybake, is a great dessert for a crowd. It’s easy to bake a few sheet pan carrot cakes, slice into squares and serve.

Perfect for serving at large events and holidays, like Easter! I’m not sure why carrot cake is served at Easter but most likely because of the carrot and Easter bunny reference. Regardless this Coconut Carrot Sheet Cake is a great option when looking for desserts to serve at Easter. Looking for a less conventional Easter dessert recipe? Try Carrot Pie instead!

Ingredients

• Carrots – fresh, organic carrots have the best flavor.
• Coconut oil
• Eggs
• Shredded coconut
• Granulated sugar
• Ground cinnamon
• All purpose flour
• Baking soda
• Fine salt
• Cream cheese frosting – the best icing for carrot cake is cream cheese frosting made simply from sweetened cream cheese. You can also use coconut frosting to play up the coconut flavor in this carrot cake recipe. Or even Cooked Fluffy White Frosting or mascarpone frosting.
• Optional – unsweetened flaked coconut and or finely chopped walnuts are great ideas for carrot cake decoration and garnish. It’s totally optional but also a nice way to hint to the flavors in the cake while adding extra nutty flavor and crunch to the cake.

Step by step instructions

1. Melt coconut oil either in a saucepan over medium heat on the stove or in a bowl in the microwave. Cool slightly.
2. Meanwhile, wash and shred carrots with standard size box grater. And preheat oven to 350 degrees.

3. Also prepare the baking sheet with a tablespoon of the melted coconut oil.
4. And add granulated sugar and cinnamon to remaining oil.

5. In a medium bowl whisk eggs lightly then add shredded carrots and sweetened coconut and stir to combine. Add the coconut oil and sugar mixture and stir.
6. Combine flour, baking soda and salt. Then combine flour mixture with coconut oil mixture.
7. Pour evenly into prepared sheet pan.

8. Bake 15 – 20 minutes or until a toothpick inserted in the center comes out clean. Remove and allow to cool.
9. Meanwhile, toast coconut garnish in the still warm oven, if using.
10. And prepare cream cheese frosting.
11. When carrot cake is completely cooled, spread cream cheese frosting evenly over top.

13. Garnish as desired.

14. Cut into squares and serve.

15. Enjoy!

Carrot cake cupcakes

To make carrot cake cupcakes simply pour into muffin tins instead and bake for only 12-18 minutes.

Or bake in a loaf pan to make carrot cake loaf.

How to store

Carrot cake does not have to be refrigerated if serving within a day.

You can also store carrot cake refrigerated for up to 5 days.

Or carrot cake will last up to a month frozen. It’s best to freeze slices or full sheet of cake without frosting then defrost and add cream cheese icing before serving. But you can also freeze carrot cake slices with frosting if the cake is fully chilled then tightly wrapped. Defrost on the counter for several hours before serving.

Coconut Carrot Sheet Cake

Moist slightly sweet and spicy carrot snacking cake made with coconut oil and topped with cream cheese icing.

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Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Course: Dessert

Cuisine: American

cake, carrots, coconut, coconut oil, easter, eggs, for a crowd

Servings: 30 squares

Calories: 237kcal

Author: Tristin Rieken

Ingredients

• 9 medium carrots about 3 cups shredded
• 1 ½ cups coconut oil melted
• 4 large eggs
• 1 cup sweetened shredded coconut
• 2 cups granulated sugar
• 2 teaspoons ground cinnamon
• 2 cups all purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• optional: ½ cup unsweetened flake coconut

Cream Cheese Icing

• ½ cup unsalted butter room temperature
• 8 oz cream cheese room temperature
• 2 teaspoons vanilla extract
• 1 pound confectioner’s sugar about 3 ¼ cups

US Customary – Metric

Instructions

• Preheat oven to 350 degrees.
• Melt coconut oil either in a saucepan over medium heat on the stove or in a bowl in the microwave and cool.
• Grease a sheet pan (½ pan size) with a tablespoon of coconut oil.
• In a medium bowl crack eggs and stir. Add sweetened coconut and shredded carrots. Mix to combine.
• In a large bowl combine cooled coconut oil with sugar and cinnamon. Stir.
• Add flour, baking soda and salt to coconut oil mixture. Whisk slightly before stirring all together. Mixture will be very thick.
• Add egg/carrot mixture to the batter and mix well.
• Pour evenly into prepared sheet pan.
• Bake 15 – 20 minutes or until a toothpick inserted in the center comes out clean.
• While oven is still warm, place unsweetened coconut flakes in a single layer on a baking sheet and bake 2-5 minutes, stirring once, until nicely toasted.
• Meanwhile, prepare cream cheese icing.
• When cake is completely cooled, plop all the frosting on the cake and spread evenly. Top with toasted coconut (optional)
• Cut into squares and serve.
• Does not need to be refrigerated if serving within 24 hours. Otherwise, store in fridge.

Cream Cheese Icing

• Prepare cream cheese icing by beating butter, cream cheese and vanilla until whipped and adding in the confectioner’s sugar.

Nutrition

Calories: 237kcal | Carbohydrates: 38g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 44mg | Sodium: 207mg | Potassium: 98mg | Sugar: 30g | Vitamin A: 3295IU | Vitamin C: 1.1mg | Calcium: 22mg | Iron: 0.7mg

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