Carrot cake with coconut and dates from Smitten Kitchen by Donna Hay and Deb Perelman

  • carrots
  • sweetened shredded coconut
  • Show all ingredients...
  • Serves : 8

  • EYB Comments

    Can substitute additional vanilla extract for vanilla bean paste, olive oil or neutral oil of your choice for coconut oil, plain yogurt for sour cream, and regular cream cheese for dairy-free cream cheese.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute additional vanilla extract for vanilla bean paste, olive oil or neutral oil of your choice for coconut oil, plain yogurt for sour cream, and regular cream cheese for dairy-free cream cheese.

  • Et1488 on April 05, 2026

    This review is for the icing. Might consider adding a little confectioners sugar to make it thicker but loved the flavor.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.