Coconut Praline Carrot Cake with Cream Cheese Frosting

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

the best carrot cake with a sticky, coconut praline topping and a silky cream cheese frosting

servings: 10-12

  • Author: Kayla Howey



Coconut Carrot Praline Cake

  • 18 oz all-purpose flour
  • 1 ½ tsp baking powder
  • 1 ½ tsp baking soda
  • ¼ tsp ground cloves
  • ½ tsp ground nutmeg
  • 1 tsp ground cinnamon
  • 1 tsp salt
  • 18 oz grated carrot
  • 5 eggs
  • 30 oz sugar, split
  • 4 oz safflower oil
  • 3 oz coconut oil, melted
  • ½ lb butter, cut into pieces
  • ½ cup whole milk
  • 6 oz toasted pecans, roughly chopped
  • 3 oz coconut flakes, roughly chopped

Cream Cheese Frosting

  • 8 oz cream cheese, softened
  • 6 oz coconut milk (the thick layer of cream on top)
  • 1 oz butter, softened
  • 1 ½ cups powdered sugar, sifted
  • 1 ½ tsp vanilla extract


Coconut Carrot Praline Cake

  1. Preheat the oven to 350F. In a mixing bowl, whisk together the flour, baking powder, baking soda, and spices until fully incorporated. Fold the grated carrots into the dry mixture until all pieces are coated.
  2. Using a stand mixer with the whisk attachment, beat together the eggs and 15 ounces of sugar until smooth. Drizzle in both types of oil. Mix to combine. Pour the wet mixture into the dry and stir until everything is incorporated (make sure there are no clumps of flour left). Set the batter aside.
  3. In a small saucepan, combine the butter, whole milk, and remaining 15 ounces of sugar over medium heat. Let the butter melt and the mixture come to a boil. Whisk so that you get a smooth, thick mixture. Evenly distribute the praline mixture into 3, 8” greased cake pans. Do the same for the pecans and coconut flakes, making sure the praline mixture is completely covered.
  4. Pour the batter into the cake pans, filling each one up to the top. Bake for about 40 minutes before checking the cakes. Insert a toothpick to make sure the cake is done (the toothpick should come out clean). Let the cakes cool in the pans for 10 minutes.
  5. Run a butter knife along the edges of each pan to ensure the cakes come out cleanly. Starting with one of the cakes, place a cutting board on top of the pan (make sure the cutting board covers the entire pan with a little wiggle room). Hold the cutting board tightly to the pan and flip the pan over so that the cake comes out onto the cutting board, praline side up. Repeat with all the pans.
  6. Let the cakes completely cool on a wire rack. If there is any praline topping left in the pans, spoon it out and let it cool on a plate. Reserve for garnish.

Cream Cheese Frosting

  1. While the cakes cool, combine the cream cheese, butter, and coconut cream in a stand mixer. Using a paddle attachment, mix until smooth, scraping down the sides as you go.
  2. Add the sifted powdered sugar in 3 batches, gradually mixing it in. Lastly, add the vanilla.
  3. Chill the frosting for at least 20 minutes, or at least until the cakes finish cooling.

To Assemble

  1. Frost each cake individually using a spatula and a generous amount of cream cheese frosting. I like to leave some space around the edges so the frosting does not completely drip down the sides.
  2. Carefully place one layer on top of the other. Garnish with fresh strawberries and any extra praline topping. Slice the cake very carefully.
  3. Serve chilled or at room temperature. You can also heat up the individual slices in the microwave.


I suggest putting a foil-lined sheet pan on the rack below (or bottom of the oven) the cake. In case any of the praline overflows, it will land on the foil instead of making a mess in your oven.