Coconut Carrot Cake Loaf

Coconut Carrot Cake

Coconut Carrot Cake Loaf

Icon - Prep Time Prep Time: 1.5 hours

Icon - Servings Servings: 10

A flavorful take on an all-time favorite.

740x740 Whole milk pouch 12oz front copy

Made with

Whole Powdered Goat Milk, Pouch

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Icon Ingredients

For the loaf
1 cup Meyenberg Goat Milk Butter, softened
1 cup white sugar
1 cup packed brown sugar
4 eggs
2 tablespoons lemon juice
2 tablespoons vegetable oil
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1⁄4 teaspoon ground cloves
1⁄4 teaspoon ground nutmeg
1⁄4 teaspoon ground ginger
2 cups carrots, grated
1 cup coconut, shredded
1 cup walnuts, chopped

For the topping
We used dairy-free or lactose-free cream cheese as the base of our frosting.

Icon Directions

Preheat the oven to 325. Add the sugar, oil, lemon juice, and eggs to a large mixing bowl. Whisk and beat together until smooth. In another large mixing bowl, combine the dry ingredients including spices. Slowly beat in the dry ingredients into the other bowl. Then, mix in the grated carrots, shredded coconut, and chopped walnuts.

Add to the pre-greased bundt cake pan. Bake at 325 degrees for about an hour, it should be ready when you can stick a fork through it and it comes out clean. Allow the cake to cool, then slice and slather with goat milk butter or create a frosting of choice.