Coconut Carrot Cake with Jammy Swirled Buttercream
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Half Baked Harvest · by Tieghan Gerard★ 4.5 (300)

Coconut Carrot Cake with Jammy Swirled Buttercream

NUTRITION · PER SERVING60M COOK
CAL 29%·PRO 11%
CARBS 68G47% OF CAL
5G FIBER0G ADDED0G INTRINSIC15G OTHER47G TOTAL SUGAR
FAT 34G52% OF CAL
23G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A tender two-layer carrot cake infused with coconut and topped with jammy swirled buttercream frosting. This crowd-pleasing dessert is easy to make and impressive enough for celebrations.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 20
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • 1 1/2 cups melted coconut oil or canola oil
  • 3/4 cup milk or buttermilk, at room temperature
  • 3 eggs, at room temperature
  • 1 1/2 cups granulated sugar
  • 1/2 cup light brown sugar
  • 1 tablespoon vanilla extract
  • 2 cups grated carrots
  • 1 cup shredded sweetened coconut
  • 3 sticks salted butter, at room temperature
  • 4 ounces cream cheese at room temperature
  • 1 teaspoon vanilla extract
  • 3 cups powdered sugar
  • 1/2 cup high-quality fruit jam
  • 1/3 cup salted pistachios, finely chopped
  • fresh berries, for serving
PREP
30M
SODIUM
329MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.