One Bowl Carrot Coconut Loaf with Coconut Milk Caramel

The carrot coconut loaf is so tasty and only requires one bowl to make it. You can top it off with some classic cream cheese frosting or just drizzle some coconut milk caramel, or both! Either way it is delicious and so easy to make.

We all know carrot cake is delicious, but we also know how time consuming making a cake, layering, frosting and decorating it can be. And let’s not get started on crumb coating and decorating a cake with cream cheese frosting, it just isn’t as forgiving as buttercream.

Thats where this one bowl carrot coconut loaf cake comes in. Mix all of the ingredients in the same bowl, pour in a loaf pan, bake, and decorate however you please. No slicing, layering, or filling required.

You can enjoy this cake with or without frosting, or spread some coconut milk caramel on it, which I highly recommend having this on hand at all times. This recipe can also be made dairy free by swapping out regular milk for oat, coconut, or any type of nut milk.

Tips on making this recipe perfectly

• Do not over mix your batter. Stir together the wet and the dry just until combined. Mixing too much will cause your loaf to turn out dense.

• Half way through baking cover the loaf with foil. Anything baked in a loaf pan, typically has a longer baking time due to the depth of the pan. By covering it with foil, it will continue to bake in the center, but will not get too dark on top.

• When the loaf is taken out of the oven, un mold from the pan immediately. By doing this it will release a lot of the steam that would otherwise be trapped in the pan, causing your cake to become dense.

• Let cool completely before adding any frosting to the loaf cake. Your frosting will melt right off even if the cake is just slightly warm.

Other loaf cake recipes to try

Black Tea Lemon Cake

Nutella Swirl Banana Bread

Strawberry Swirl Pound Cake

If you tried this One Bowl Carrot Coconut Loaf Cake or any other recipe on the blog, leave a comment below and let me know how you liked it. And be sure to tag me on instagram if you make this cake!

Cake, Dessert

Yield: 1 loaf cake

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One Bowl Carrot Coconut Loaf with Coconut Milk Caramel

Prep time: 45 MinCook time: 1 HourTotal time: 1 H & 45 M

Ingredients

One Bowl Carrot Coconut Loaf with Coconut Milk Caramel

• 2 medium eggs
• 1 cup (240 grams) milk
• 1/3 (80 grams) cup oil
• 3/4 (150 grams) cup granulated sugar
• 2 1/4 cup (306 grams) all purpose flour
• 2 1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1 1/2 cup (180 grams) grated carrots
• 1/2 cup (50 grams) walnuts, chopped

Coconut Milk Caramel

• Coconut Caramel
• 5 tablespoons coconut sugar
• 1 cup (240 grams) full fat coconut milk
• 1/4 teaspoon salt

Instructions

1. Preheat oven to 350 degrees F. Spray a standard size loaf pan with non stick cooking spray and then lightly flour the inside of the pan. Lining the pan with parchment will also make for easier removal after the cake is baked.
2. In a large bowl stir together eggs, milk, oil, sugar, and carrots.
3. Stir in the remaining ingredients and mix until just combined.
4. Pour into prepared loaf pan and bake for 45-60 minutes or until a skewer comes out clean.
5. Remove from pan and let cool on a wire rack,
6. To prepare the caramel, heat the coconut sugar and coconut milk in a medium size saucepan.
7. Bring to a boil and then continue to cook on low heat for 10-12 minutes. Let cool slightly before using.

Notes:

*Coconut caramel can be stored in the fridge in an air tight container for 2-4 weeks.

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