carrot cake decorated with edible flowers

Coconut Pecan Rainbow Carrot Cake

Whether it's Easter, Mother's Day, dessert or Sunday brunch, this amazing cake will be your new favorite dessert. Packed with coconut, pineapple, pecans and farm fresh rainbow carrots, this carrot cake is anything but boring!

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Cool Time 10 minutes
Total Time 45 minutes
Servings 24 servings
Calories 321 kcal


Rainbow Carrot Cake

Easy Cream Cheese Frosting

  • 2 sticks salted butter softened
  • 1 package cream cheese softened
  • 2 tbsp vanilla extract
  • 1 pound (16oz) powdered sugar plus more for desired consistency


  1. Grate rainbow carrots. This is easiest by keeping the stalk attached to get a firm grip on the carrot so it doesn’t slip.

  2. Preheat oven to 350 degrees. Sift together flour, cinnamon, baking soda and salt into a bowl and mix well.
  3. In a large mixing bowl, beat eggs well. Add sugar and mix well. Add, vanilla, and oil. Alternate buttermilk and flour mixture, trying not to overmix. Add carrots, pineapple, coconut, and pecans, mixing just until incorporated. Pour into 3, 8-inch greased cake pans.

  4. Bake for 30-40 minutes, or until cake is set and toothpick comes out clean. Let cool for 10 minutes and remove from pan to cool completely.
  5. When cool, frost and serve! Keep any leftovers refrigerated.

How to make Cream Cheese Frosting

  1. Using a mixer, beat butter and cream cheese together until creamy and smooth. Add vanilla. 

  2. Slowly incorporate powdered sugar into mix. Frosting should coat a spoon without dripping off with done. Add more powdered sugar to achieve desired consistency. If too thick, add milk by the tablespoon until frosting thins out a bit. 

Nutrition Facts
Coconut Pecan Rainbow Carrot Cake
Amount Per Serving
Calories 321 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 10g63%
Polyunsaturated Fat 4g
Monounsaturated Fat 6g
Cholesterol 55mg18%
Sodium 231mg10%
Potassium 94mg3%
Carbohydrates 43g14%
Fiber 2g8%
Sugar 34g38%
Protein 4g8%
Vitamin A 2300IU46%
Vitamin C 2.5mg3%
Calcium 30mg3%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.