This White Chocolate Coconut Carrot Cake is soft, moist, and packed with shredded carrots, coconut, and creamy white chocolate chunks. Baked in an easy 9×13 pan, this carrot cake is simple to make and topped with classic cream cheese frosting. This strawberry and coconut cake is the perfect Easter carrot cake or spring dessert for feeding a crowd.
The cake is baked in a simple 9×13 pan, making it easy to prepare for gatherings, holidays, or casual baking days. It’s finished with a smooth cream cheese frosting that perfectly complements the warm spices and sweetness of the cake.
This is the kind of homemade carrot cake that disappears quickly — soft, fluffy, and loaded with flavor in every slice.
Why You’ll Love This Coconut Carrot Cake
• Super moist and soft texture
• Packed with shredded carrots
• Sweet coconut adds texture
• Creamy white chocolate in every bite
• Classic cream cheese frosting
• Easy 9×13 sheet cake recipe
• Perfect for Easter, spring gatherings, or holidays
Ingredients for White Chocolate Coconut Carrot Cake
This easy cake uses simple ingredients like fresh shredded carrots, sweetened shredded coconut, white chocolate chips, buttermilk, and oil to create a cake that is incredibly moist and flavorful
Cake
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
4 large eggs
¾ cup vegetable oil
¼ cup buttermilk
1 cup granulated sugar
¼ cup light brown sugar
1½ cups shredded carrots
1 cup unsweetened shredded coconut
1/2 cup white chocolate chunks or white chocolate chips
Cream Cheese Frosting
4 oz cream cheese, softened
4 cup unsalted butter, softened
1/2 teaspoon vanilla extract
2 cups powdered sugar
How to Make White Chocolate Coconut Carrot Cake
Step 1 – Prepare the Pan
Preheat oven to 350°F.
Grease a 9×13-inch baking pan with baking spray or line with parchment paper.
Step 2 – Mix the Dry Ingredients
In a large bowl, whisk together:
• flour
• baking soda
• salt
Step 3 – Whisk the Wet Ingredients
In a separate bowl, whisk together:
• eggs
• vegetable oil
• granulated sugar
• brown sugar
• buttermilk
Whisk until smooth and fully combined.
Step 4 – Combine the Batter
Add the wet ingredients to the flour mixture and stir until just combined. A few streaks of flour are okay.
Fold in the:
• shredded carrots
• shredded coconut
• white chocolate chunks
Spread the batter evenly into the prepared pan.
Step 5 – Bake
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool completely before frosting.
How to Make Cream Cheese Frosting
In a large bowl, beat together:
• cream cheese
• butter
• vanilla
• salt
Beat until smooth and creamy.
Gradually add powdered sugar and continue beating until the frosting becomes light and fluffy.
Spread evenly over the cooled cake.
The Perfect Easter Carrot Cake Recipe
What Makes This Carrot Cake Special
Unlike traditional carrot cakes that rely only on spices, this cake adds coconut and white chocolate for extra flavor and texture.
The coconut adds a subtle chew, while the white chocolate melts slightly into the cake creating pockets of creamy sweetness throughout.
The result is a carrot cake that feels both classic and a little bit elevated.
Why This Carrot Cake Is So Moist
This carrot cake stays incredibly soft and tender thanks to a few key ingredients. Oil creates a softer crumb than butter, while buttermilk adds richness and helps keep the cake fluffy. Fresh shredded carrots release moisture as the cake bakes, and the coconut adds both texture and extra softness. The result is a carrot cake that stays moist for days.
Tips for the Best Carrot Cake
• Use freshly grated carrots for the best moisture
• Do not overmix the batter to keep the cake tender
• Allow the cake to cool completely before frosting
• Use full-fat cream cheese for the richest frosting
• Store leftovers in the refrigerator
FAQ
Can I make carrot cake ahead of time?
Yes. Carrot cake actually tastes better the next day as the flavors develop.
Can I freeze carrot cake?
Yes. Wrap the unfrosted cake tightly and freeze for up to 2 months.
Can I use pre-shredded carrots?
Freshly grated carrots work best because they contain more moisture.
Can I make this cake without coconut?
Yes. Simply leave out the coconut if you prefer.
Coconut White Chocolate Carrot Cake
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 4 large eggs
- ¾ cup vegetable oil
- ¼ cup buttermilk
- 1 cup white sugar
- ¼ cup firmly packed light brown sugar
- 1 ½ cups shredded or grated carrots
- 1 cup unsweetened shredded coconut
- ½ cup white chocolate chunks or white chocolate chips
- FROSTING
- 4 oz cream cheese
- 4 cup unsalted butter softened
- ½ teaspoon vanilla extract
- 2 cups powdered sugar
Instructions
- Preheat oven to 350°F. Grease a 13×9-inch baking pan with baking spray or line with parchment paper
- Whisk together flour, baking soda, and ¾ teaspoon salt in a large bowl.
- In a separate bowl, whisk together eggs, oil, sugars, and buttermilk until well combined.
- Add the wet ingredients to the flour mixture and stir until just combined (a few streaks of flour are okay).
- Fold in carrots, coconut, and white chocolate chunks until evenly distributed.
- Spread the cake carrot batter into the prepared pan and smooth the top.
- Bake for 30–35 minutes or until a toothpick inserted in the center comes clean.
- Let the cake cool completely in the pan on a wire rack.
- FROSTING
- In a large bowl, beat cream cheese, butter, vanilla, and remaining ¼ teaspoon salt until smooth.
- Gradually add confectioners’ sugar and beat until light and fluffy.
- Spread the frosting over the cooled cake.
Leave a Reply