Carrot cake with whipped coconut icing

Carrot cake with whipped coconut icing

Elisa Watson

This cake even sounds healthy: carrots, pineapple, pistachios, wholemeal flour and olive oil topped with a whipped coconut yoghurt. It’s super moist and more-ish.


Quantity Ingredient
6 eggs
500ml light olive oil, plus extra for greasing
3 carrots, grated
440g tinned crushed pineapples, drained
150g pistachios, chopped
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
450g plain wholemeal flour
440g caster (superfine) sugar
3 tablespoons baking powder
1 teaspoon bicarbonate of soda (baking soda)
30g coconut flakes, to garnish

Whipped coconut icing

Quantity Ingredient
560ml dairy-free plain coconut yoghurt, such as Coyo
55g icing (confectioners’) sugar


  1. Preheat the oven to 180°C.
  2. Lightly grease a 25 cm springform cake tin with oil and line with baking paper.
  3. Lightly whisk together the eggs and olive oil in a large bowl. Add the remaining ingredients, except the coconut flakes, and stir until well combined.
  4. Pour the mixture into the prepared cake tin and bake for 45 minutes to 1 hour, until a skewer inserted in the centre comes out clean.
  5. While the cake is baking, prepare the icing. Place the coconut yoghurt and icing sugar in the bowl of a stand mixture fitted with the whisk attachment. Whisk for 2 minutes, or until stiff peaks form.
  6. Remove the cake from the oven and leave to cool in the tin, and reduce the oven temperature to 170°C .
  7. Spread the coconut flakes on a baking tray lined with baking paper, then transfer to the oven and toast for 3–4 minutes, tossing halfway through. Keep an eye on the flakes as they can burn easily.
  8. To serve, turn the cake out onto a platter and spread the coconut icing on top. Garnish with toasted coconut flakes.
Jewish cooking
Chicken soup
Yom kippur
Dinner party
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