Carrot Cake with Coconut Frosting


Preparation info

  • Difficulty


  • Makes


    loaf ( 25 cm )

Appears in

New York Christmas

New York Christmas

By Lisa Nieschlag and Lars Wentrup

Published 2017

  • About

Anybody who has ever enjoyed a piece of delightfully moist carrot cake knows that sweet vegetables work extremely well in cakes. Our version contains plenty of hazelnuts and almonds and therefore needs almost no flour. The cream cheese frosting, with shredded coconut, takes this cake to an altogether new level.


For the dough

  • 4 eggs
  • 1 pinch salt
  • 320 g (11¼ oz) carrots
  • 125 g ( oz) ground hazelnuts
  • 125 g ( oz) ground almonds
  • 125 g ( oz) brown sugar
  • 2 tbsp flour
  • 2 tsp baking powder
  • ½ tsp cinnamon
  • Zest of 1 small organic orange, grated

For the coconut frosting

  • 200 g (7 oz) cream cheese (full fat)
  • 100 g ( oz) butter, softened
  • 80 g ( oz) icing sugar (confectioner’s sugar)
  • About 75 g ( oz) coconut, shredded


  • Butter for the tin


To make the dough, separate the eggs, add the salt to the egg whites and beat until stiff. Trim, peel and finely grate the carrots.

Preheat the oven to 180°C (350°F/Gas mark 4). Line the bottom of a loaf tin with baking paper and butter the edges. Combine carrots, egg yolks, hazelnuts, almonds, sugar, flour, baking powder, cinnamon and orange zest in a mixing bowl. Gradually fold in the whisked egg whites with a spatula. Transfer the dough evenly to the tin and bake in the preheated oven for 40–45 minutes. Take the tin out of the oven, remove the cake from the tin and leave to cool fully.

For the frosting, whisk the cream cheese and butter until creamy. Gradually add the icing sugar and stir until fully incorporated. Spread the frosting over the carrot cake and sprinkle with shredded coconut.