Coconut White Chocolate Carrot Cake
Moist and tender, bursting with carrots, coconut and creamy white chocolate chunks, then topped with a rich, fluffy cream cheese frosting.
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 13x9-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.
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