Tom Kha Coconut Carrot Cake
recipes
Like Thai Tom Kha soup, this ultra moist coconut carrot cake is creamy and tangy, with a soft subtle spice.
April 17, 2025
Tom Kha Coconut Carrot Cake
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Like Thai Tom Kha soup, this ultra moist coconut carrot cake is creamy and tangy, with a soft subtle spice.
Flavored with lemongrass, ginger, and lime, you’ve never had a carrot cake quite like this. And if coconut is your thing, you’ll definitely enjoy Pandan Coconut Cream Pie.
Ingredients and Substitutions
• Carrots: You’ll need about 3 small carrots (I peel them) and you want to grate them VERY fine (it truly melts into the cake batter). Use the smallest hole on your box grater or rasp grater/microplane.
• Coconut milk: I prefer canned unsweetened coconut milk by A Taste of Thai, though any brand will work.
Substitutions for coconut milk
- Non-dairy milk → Almond milk, oat milk, soy milk, whatever you have.
- Milk
- Heavy cream
- Buttermilk
• Lemongrass: Bright and citrusy with a faint mint undertone. Fresh is best.
Substitutions for lemongrass
- Lemongrass paste → Swap in 1 tablespoon of lemongrass paste. No need to steep it in the coconut milk with the ginger. Just stir it into the coconut milk after it’s been strained.
- Lime peel → Use a vegetable peeler to remove strips from one lime. Steep in the coconut milk, along with the ginger.
• Ginger: This adds a warm spiciness to the cake. Fresh ginger is preferred. If you’d rather skip it, simply add another 1/2 teaspoon of ground ginger to the flour mixture.
• Malted milk powder: This is a magic ingredient in baking. It heightens the flavor of everything and adds a delightful creaminess. If you don’t have malted milk powder, just skip it!
• Neutral oil: Vegetable oil and canola oil are the top choices, but melted coconut oil is a decent substitute.
• Unsweetened coconut flakes: Instead of standard shreds, I use the type that looks like little chips. However, shredded coconut is fine too!
• Butter: I always recommend unsalted butter when it comes to cooking and baking. If you want to make this vegan, feel free to swap in vegan butter.
• Cream cheese: Feel free to substitute vegan cream cheese if you’d like to make this recipe vegan or dairy-free.
How Should I Store Tom Kha Coconut Carrot Cake?
Leftovers can be stored, in an airtight container, in the refrigerator for up to 5 days.
To freeze leftovers, let the frosting set up before wrapping in plastic wrap and sealing inside a plastic zip top bag (this can be done in individual slices or as a whole cake). Let it thaw in the refrigerator overnight.
Why Are There No Eggs In This Recipe?
Great question. I actually made this cake both with and without eggs and thought the version without eggs was much better in terms of texture. Without the eggs, the crumb is extra tender and moist. See for yourself!
Tom Kha Coconut Carrot Cake
Ingredients
For the Coconut Carrot Cake
- 1 cup (240g) canned unsweetened coconut milk
- 1 stalk lemongrass, cut into small rounds
- 1/4 cup (40g) diced and peeled fresh ginger
- 3/4 cup (150g) granulated sugar
- Zest of 1 lime
- 1 1/3 cup (166g) all-purpose flour
- 1 tablespoon (7g) malted milk powder (optional)
- 1 teaspoon (4g) ground ginger
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/8 teaspoon kosher salt
- 1/3 cup (70g) neutral oil
- 1 tablespoon (15g) fresh lime juice
- 1 teaspoon (5g) coconut extract
- 140 grams (a scant 1 cup) super finely grated carrots see note
For the Coconut Lime Cream Cheese Frosting
- 4 oz cream cheese, at room temperature
- 4 tablespoons (56g) unsalted butter, at room temperature
- 1 1/2 cups (166g) confectioners' sugar
- 1/8 teaspoon kosher salt
- 1/2 teaspoon coconut extract
- Zest of 1 lime
- 1 teaspoon (5g) lime juice
- Unsweetened coconut flakes, toasted, for sprinkling
Instructions
For the Coconut Carrot Cake
- In a small saucepan, add the coconut milk, lemongrass, and ginger. Bring to a boil over high heat. As soon as it boils. Turn off the heat, cover, and let steep 15 minutes. Strain the liquid and let cool to room temperature.
- Preheat the oven to 350℉ (175℃). Spray an 8-inch square cake pan with nonstick spray and line the bottom with parchment paper.
- In a large bowl, add the sugar and lime zest. Rub together with your fingers until fragrant and infused (it won’t be wet and sandy). Whisk in the flour, baking soda, baking powder, ground ginger, and salt.
- Add the cooled coconut milk, oil, lime juice, and coconut extract. Stir until just combined. Fold in the grated carrot.
- Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 25 to 30 minutes.
- Transfer the pan to a wire rack and let cool for 10 minutes. Invert onto a wire rack and let cool completely.
For the Coconut Lime Cream Cheese Frosting
- In a large bowl, beat the cream cheese, butter, lime zest, lime juice, coconut extract, and salt until creamy. Add the confectioners’ sugar and beat until fluffy and combined.
- Spread the frosting over the cake and top with toasted coconut flakes.
Notes
- The carrots should be grated VERY fine. Use the smallest hole on your box grater or rasp grater/microplane.
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This recipe is so good! I made it for my partner to bring to work and it was a hit. The frosting was so delicious I could’ve eaten it straight lol. I omitted the optional milk powder and reserved a little batter to bake in cupcakes for a vegan friend. 🙂
Mai! I’m so glad you all enjoyed it! This one is definitely a personal favorite 🙂
Such an easy and delicious cake! You will love!