Servings: 8–10


  • 3 eggs
  • ¾ cup buttermilk
  • ¾ cup vegetable oil
  • ½ cups white sugar, plus additional ⅓ cup for cake soak
  • ¾ cup dark brown sugar
  • ¼ cup coconut cream
  • 2 teaspoons vanilla extract, plus additional 1 teaspoon for cake soak
  • 2 teaspoons ground cinnamon, plus additional teaspoon for cake soak
  • ½ teaspoon salt, plus an additional ¼ teaspoon for cake soak
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 cups shredded carrots
  • 1 cup shredded coconut
  • 1 (8 ounce) can crushed pineapple with juice
  • 1 cup chopped walnuts
  • 2 tubs Organic Valley cream cheese frosting (16 ounces)

Step 1

Preheat oven to 325°F. Grease and flour three round 8-inch pans.

Step 2

In your mixer bowl, combine eggs, buttermilk, oil, sugars, coconut cream, and vanilla. Mix well.

Step 3

Mix flour, baking soda, salt, and cinnamon. Next add your carrots, coconut, crushed pineapple with juice and chopped walnuts. Mix until just blended.

Step 4

Divide the batter into the two pans and bake at 350°F for 35 minutes. If finger lightly pressed in the center bounces back, it is done.

Step 5

Make the cake soak while the cake is baking: mix the ⅓ cup sugar, ⅓ cup water, ¼ teaspoon cinnamon, ¼ teaspoon salt, and 1 teaspoon vanilla in a small, microwave-safe bowl and stir until combined. Microwave for 2-3 minutes while watching closely so that it does not boil over. It should be a deep brown color and a thin, syrupy texture. Set aside.

Step 6

Once you remove the cakes from the oven, allow to cool slightly before inverting onto the cake plate. Gently ladle the sugar syrup over each of the baked layers and allow the cake to absorb the soak while it cools.

Step 7

Spread a generous layer of Organic Valley cream cheese frosting on one layer. Put the other layer on top, and repeat. Once you have finished stacking the cake, layer with the remaining cream cheese frosting (on top and the sides). Slice and enjoy!