Carrot apple and coconut cake

I love apples, crunchy, juicy, red, yellow, green, big or small. I love apples in all their shapes and forms. Apples are so versatile, you can eat them as is, with peanut butter,stuffed in crepe, baked in a cake, bread, apple pie, apple crumble, biscotti, cookie, muffin or even pizza just add apple to the title of a recipe and you have my full attention. Combine them with carrots coconut,walnuts and add cinnamon and you have my favorite cake recipe. I have had this recipe for years and I lost count of how many times I’ve made it.The recipe comes from a wonderfully talented lady called Kraikra.

The flavors compliment each other beautifully, the apple and carrot add moisture while the coconut adds richness.You can frost the cake with cream cheese frosting and sprinkle it with some toasted coconut. I personally like it as is with a cup of tea

Carrot Apple and coconut cake

You can find a printable recipe here. If you need to convert the measurements in this recipe, please visit my conversion tables page.

1/2 cup toasted walnuts

2 cups shredded carrots

1 apple grated

2 cups flour

1 and 1/4 cup sugar

3/4 teaspoon baking soda

1 and 1/2 teaspoon baking powder

1/2 teaspoon salt

2 teaspoons cinnamon

1 cup shredded coconut

3 eggs

3/4 cup oil

2 teaspoons vanilla


Preheat your oven to 180 C and center your oven rack

In a bowl whisk the flour,baking powder, baking soda, salt, cinnamon and  coconut.

Add the apple and carrot and stir

In a separate bowl whisk the eggs, oil, vanilla and sugar until pale.

Add the egg mixture to the flour mixture and mix until homogenous.

Pour the mixture  into a greased cake tin and bake for 30 minutes or until a knife inserted into the center of the cake comes out clean.