Orange–Carrot Cake with Coconut Cream

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Orange–Carrot Cake with Coconut Cream

Yield: 1 loaf (8–10 slices)
Prep Time: 20 minutes
Bake Time: 45–55 minutes

This moist carrot cake is gently flavored with fresh orange zest, crunchy walnuts, coconut flakes, and sesame seeds. It is finished with a light, dairy-free coconut cream topping for a naturally rich and fragrant dessert.

🧾 Ingredients

For the Cake

  • 4 medium carrots, finely grated

  • 4 tablespoons unsweetened coconut flakes

  • 2 tablespoons sesame seeds

  • ½ cup walnuts, chopped (plus extra for topping)

  • 1½ cups all-purpose flour

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

  • 1 teaspoon ground cinnamon

  • ½ teaspoon salt

  • 3 large eggs, at room temperature

  • ¾ cup granulated sugar or brown sugar

  • ½ cup vegetable oil or melted coconut oil

  • Zest of 1 orange

  • 2 tablespoons fresh orange juice

For the Coconut Cream Topping

  • 1 can (14 oz / 400 ml) full-fat coconut milk, chilled overnight

  • 2 tablespoons maple syrup or powdered sugar

  • ½ teaspoon vanilla extract

👩‍🍳 Instructions

1. Prepare the Pan and Oven

Preheat the oven to 350°F (175°C).
Lightly grease a loaf pan and line it with parchment paper so the cake can be lifted out easily after baking.

2. Mix the Dry Ingredients

In a medium bowl, whisk together:

  • flour

  • baking soda

  • baking powder

  • cinnamon

  • salt

Stir in the coconut flakes, sesame seeds, and chopped walnuts until evenly combined.

3. Prepare the Wet Ingredients

In a large bowl, whisk the eggs and sugar until pale and slightly thick.
Slowly add the oil while whisking continuously.
Mix in the orange zest and orange juice.
Fold in the grated carrots until well distributed.

4. Combine the Batter

Add the dry ingredients to the wet mixture in two parts.
Gently fold with a spatula just until no dry flour is visible.
Do not mix too much—this helps keep the cake soft and tender.

5. Bake

Pour the batter into the prepared pan and smooth the top.
Bake for 45–55 minutes, or until a skewer or toothpick inserted in the center comes out clean.

Let the cake cool in the pan for 15 minutes, then lift it out and allow it to cool completely on a rack.

🥥 Coconut Cream Topping

6. Prepare the Coconut Cream

Open the chilled coconut milk can carefully.
Scoop out only the thick cream from the top into a bowl (reserve the liquid for drinks or smoothies).

Add the maple syrup (or powdered sugar) and vanilla extract.
Whisk or beat until smooth and creamy.

7. Decorate

Spread the coconut cream evenly over the cooled cake.
Sprinkle with extra chopped walnuts and a few sesame seeds if desired.

🌟 Helpful Tips

  • Orange Flavor: The zest gives the strongest orange taste, so use fresh orange peel for best results.

  • Cold Coconut Milk: Chilling is essential for thick, spreadable cream.

  • Storage: Keep the cake in the refrigerator for up to 3 days because of the coconut topping.

  • Serving: Best served slightly cool or at room temperature.

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