Coconut Carrot Cake -- Something Sweet to Bring to the Picnic

First full week of April and spring is absolutely committed now. The mornings smell like cut grass and something sweet and the afternoons are warm enough to leave my apartment door propped open and let the air move through. Biscuit has reclaimed the windowsill and spends the afternoons surveilling the azalea bushes with professional intensity.

The daycare Easter party was Friday. I organized it this year, which meant coordinating the egg hunt in the back yard and the craft project and the snacks. I made the Easter version of the things I always make for daycare events: mini savory hand pies with a cheddar and vegetable filling for the kids and their parents, plus a fruit platter that ended up looking like a spring garden because I got a little ambitious with the arrangement. One parent took a photo of it. That was satisfying.

I also made Easter eggs with my toddlers for the first time, meaning real hard-boiled eggs that the kids dipped into vinegar-dye cups with varying degrees of coordination. Several of the eggs were dipped in every color in sequence and came out a deep brownish-purple. The children were delighted. I was delighted too. There is something about making something with a child's hands that the child will not remember in detail but will carry somewhere in their body, an association between making things and being safe, that I think about a lot when I plan activities.

Sunday at Gloria's we made a spring ham with a honey glaze and asparagus roasted with lemon and I ate it thinking next week is the church picnic that Gloria mentioned. I have been going to New Hope Baptist sporadically all year and the spring picnic is the social event and I said I would go and bring something and I meant it.

After Gloria’s Sunday ham and the easy warmth of that afternoon, I already knew what I was bringing to the New Hope Baptist spring picnic—something that could hold its own on a folding table in April sunshine and still feel like a little bit of a gift. Coconut carrot cake is that thing: bright with spice and sweetness, the kind of cake that travels well and disappears fast, and it feels right for a season when everything is coming back. I wanted to bring something that said I’m glad to be here, and this is exactly that cake.

Coconut Carrot Cake

Prep Time: 25 minutes | Cook Time: 35 minutes | Total Time: 1 hour | Servings: 12

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 3 large eggs
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 1 cup neutral oil (such as canola or vegetable)
• 2 teaspoons pure vanilla extract
• 3 cups grated carrots (about 4 medium carrots)
• 1 cup sweetened shredded coconut
• 1/2 cup crushed pineapple, well drained
• 1/2 cup chopped walnuts or pecans (optional)
• Cream Cheese Frosting:
• 8 oz cream cheese, softened
• 1/4 cup (1/2 stick) unsalted butter, softened
• 2 cups powdered sugar, sifted
• 1 teaspoon pure vanilla extract
• 1/4 cup sweetened shredded coconut, toasted, for garnish

Instructions

1. Preheat and prep. Preheat your oven to 350°F. Grease two 9-inch round cake pans and line the bottoms with parchment paper.
2. Mix dry ingredients. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
3. Mix wet ingredients. In a large bowl, whisk the eggs, granulated sugar, and brown sugar together until combined. Whisk in the oil and vanilla until smooth.
4. Combine. Add the dry ingredients to the wet ingredients and stir until just combined—do not overmix. Fold in the grated carrots, shredded coconut, drained pineapple, and nuts if using.
5. Bake. Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
6. Make the frosting. Beat the cream cheese and butter together until smooth and fluffy. Add the powdered sugar and vanilla and beat on low until incorporated, then increase speed and beat until light, about 2 minutes.
7. Frost and finish. Place one cake layer on a serving plate and spread a generous layer of frosting on top. Set the second layer on top and frost the top and sides. Scatter toasted coconut over the top. Refrigerate until ready to serve.

Nutrition (per serving)

Calories: 520 | Protein: 6g | Fat: 28g | Carbs: 65g | Fiber: 2g | Sodium: 310mg