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Copper Spoon Cakery Extra Special Carrot Cake

An Extra Special Carrot Cake

Easter is a wonderful time of year. The nights are longer, the sun starts creeping in and most importantly…. it’s the perfect excuse to indulge!

My all time favourite cake has to be carrot cake. I’m more of a cream cheese icing kind of girl rather than buttercream, and I love the combination of the savoury cake and the sweetness of the icing together. As a rule, anything with cinnamon and ginger and i’m there! They’re such warm and cosy flavours, which is why I always include them in my carrot cake.

I’ve made carrot cake so many times, so this recipe has been adapted over the years. A more recent addition to the recipe has been to use coconut flakes to decorate the outside of the cake. It’s such a simple design yet so elegant and crisp. I have to thank Linda from Call Me Cupcake for this design idea as I came across this whilst looking through her beautiful blog.

If you need a cake to celebrate your Easter weekend, this cake is sure to be a hit with everyone!


300g soft light brown sugar
3 eggs
300ml sunflower oil
300g plain flour
1tsp bicarbonate of soda
1tsp baking powder
1tsp ground cinnamon
1/2tsp ground ginger
1/2tsp salt
1/4tsp vanilla extract
300g carrots, grated
100g shelled walnuts, chopped

Cream Cheese Icing

150 g softened butter
450 g cream cheese
280g icing sugar
1 tsp vanilla bean paste

To decorate 

100g coconut flakes


Preheat the oven to 170ºC.

Mix the sugar, eggs and oil together in a stand mixer making sure they are incorporated well, you can also use a hand mixer.

Gradually add the flour, baking powder, bicarbonate of soda, cinnamon, ginger, salt and vanilla extract and mix until just incorporated.

Take the bowl off the stand mixer and stir in the walnuts and grated carrots by hand.

Pour the mixture into 3 pre prepared 8 inch cake tins and bake in the oven for 20-25 minutes, until a toothpick comes out clean. Transfer the cake to cool on a wire rack.

To make the icing, beat the butter until pale and fluffy. Add cream cheese and beat until smooth. Try and get the lumps out before adding the icing sugar and vanilla, then beat until just smooth. Make sure you don’t overbeat the icing (i made this mistake!) as the more you beat it, the runnier it will be. You want the icing thick enough to coat the cake.

Spread the icing in between each cake layer and spread a crumb coat around the outside of the cake. Leave to cool in the fridge for 30 mins.

Spread your second coat of icing around the cake, and stick the coconut flakes all around the outside of the cake. You have to pretty much throw the flakes at the cake, so it can get pretty messy!

Leave in the fridge until ready to serve.

I hope you have a wonderful easter and enjoy eating this cake as much as I did! x

Founder of Copper Spoon Cakery, specialising in bundt cakes for market stalls and custom occasion cakes.


  • April 16, 2017

    This is a beautiful recipe! I wish I had seen it earlier – I already did my grocery shopping for tomorrow and plan to make a carrot cake, but those coconut flakes look divine! I

  • April 16, 2017

    One of my favorite cakes! Very well done (:

  • April 16, 2017

    Hi! I found your page through the Good Eats Facebook page 🙂 This cake looks ahhhh-mazing 😀

  • April 18, 2017

    Looks amazing, like the cake of all cakes 😀

  • April 21, 2017

    I love carrot cake, Alice! Thank you for sharing this tasty recipe 🙂

  • April 26, 2017

    I’ve been looking for a new recipe for a spring party that I’m throwing and this may do it. I love carrot cake as well. The coconut flakes look wonderful!

  • January 19, 2018


    I am making a carrot cake for the first time! Can’t wait to try out this recipe!

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