Winter Solstice Cake (aka a Festive Coconut Carrot Cake)

This year, for the first time ever, we will have a winter solstice. It falls on December 21 this year and is one of only two times that day has been known as the shortest day since it was created by God in ancient Rome. This cake combines two festive flavors you’re sure to love: coconut & carrot cakes! Though they may be sweetened with sugar and honey respectively these moist treats are surprisingly low-calorie treated right!.

This cake is a festive coconut carrot cake. It’s made with shredded carrots, which give it a nice crunch and make it perfect for the holidays. The cake is flavored with salted caramel pumpkin frosting and topped with a cream cheese frosting to get that extra sweet flavor. Read more in detail here: salted caramel pumpkin cake.

The winter solstice occurs today, December 21st. In other words, this is the shortest day of the year and the longest night of the year. Isn’t it a little depressing? Yes and no, in my opinion.

Yes, it’s gloomy today since there isn’t much daylight. But it’s not all doom and gloom since it means the days will only grow longer from here! So there’s more sunshine! More light, please!

This winter solstice cake is a spiced take on a traditional carrot cake. To make things festive, I added cinnamon, ginger, and nutmeg, and the icing is completed with crushed coconut to appear like snow.

Oh, and did you see those little rosemary bushes? Obsessed.


The essential components for carrot cake

Shredded carrots (duh), raisins, cinnamon, and almonds are all common components in a moist carrot cake. The following ingredients (which I’m sure you already have in your cupboard!) are what make this coconut carrot cake so special:

I went there with the unsweetened crushed coconut. Shredded coconut is used in both the carrot cake and the cream cheese icing. Shredded coconut gives a pleasant, comforting taste as well as a chewy texture that’s hard to surpass. The coconut taste is to die for when coupled with the almonds and all of the other deliciousness in this carrot cake. (Don’t worry, it’s not too coconutty!)

Is it possible to use whole wheat pastry flour in a cake? Yep! The whole wheat flour gives this carrot cake a bit more body than your typical carrot cake, resulting in a substantial piece that pairs well with a hot cup of tea. It also adds a delicate nuttiness to the cake.

Ground ginger—This coconut carrot cake calls for a lot of ground ginger, but it’s necessary for the flavor to shine. This carrot cake is perfect for the winter because of the comforting ginger taste.

Vanilla extract—Vanilla extract isn’t uncommon in cake batter, but I used two full teaspoons in this recipe to really bring out the flavor. Make sure you use genuine vanilla extract rather than chemically flavored vanilla extract.


How to create a cake for the Winter Solstice

The simple decorating methods I used to make this coconut carrot cake may be used to any cake you wish to make winter-friendly. I made a basic cream cheese icing while the carrot cake was cooling (it’s amazing what you can do with butter and cream cheese!). I slathered a thick layer of frosting over the top of the cake and left the sides bare—although you may certainly take the icing down the sides if you want.

For a snowy look, I added a substantial quantity of crushed coconut on top of the icing. I also chopped bits of fresh rosemary and inserted them upside down into the icing to make miniature trees. Don’t forget to add additional coconut to the “trees” to make them appear like they’ve been snowed on!

Isn’t this the cutest cake ever? 1636280364_891_Winter-Solstice-Cake-aka-a-Festive-Coconut-Carrot-Cake

I’m flying to Boston for the holidays tomorrow, and I’m really looking forward to it. I’ll be back with one more New Year’s Eve article for you, then I’ll be taking the rest of the holidays off. It’s been a long year, and I’m ready to relax with my family.


  • Sarah wrote this article.
  • Time to Prepare: 20 minutes
  • Time to prepare: 40 minutes
  • 1 hour total time
  • 1 cake 1x yield
  • Cake is a category.
  • Baked method
  • Holiday cuisine
  • Sarah wrote this article.
  • Time to Prepare: 20 minutes
  • Time to prepare: 40 minutes
  • 1 hour total time
  • 1 cake 1x yield
  • Cake is a category.
  • Baked method
  • Holiday cuisine



  • Sarah wrote this article.
  • Time to Prepare: 20 minutes
  • Time to prepare: 40 minutes
  • 1 hour total time
  • 1 cake 1x yield
  • Cake is a category.
  • Baked method
  • Holiday cuisine


to make the cake:

  • 2 cups carrots, shredded
  • 3/4 cup shredded unsweetened coconut
  • 1 1/2 cup sugar (dark brown)
  • 1 cup extra virgin olive oil
  • 4 big room-temperature eggs
  • vanilla extract (two tablespoons)
  • 2 cups pastry flour (whole wheat)
  • 1 1/2 tablespoons powdered baking soda
  • 2 teaspoons soda bicarbonate
  • 2 tsp cinnamon powder
  • 2 tablespoons ginger powder
  • a quarter teaspoon of nutmeg
  • 1 teaspoon kosher salt
  • a half cup of raisins
  • 1/2 cup walnuts, chopped

To make the cream cheese frosting, combine the following ingredients in a mixing bowl.

  • room temperature 1/4 cup unsalted butter
  • 2 ounces softened cream cheese
  • 1 teaspoon extract de vanille
  • salt (1/4 teaspoon)
  • a half-cup of powdered sugar
  • 1/4 cup shredded unsweetened coconut
  • a couple rosemary sprigs for decorating (optional)


  1. Preheat the oven to 350 degrees Fahrenheit. Set aside one extra tall (at least 4 inches in height) 8 inch cake pan that has been greased and floured.
  2. Combine the carrots, shredded coconut, brown sugar, vegetable oil, eggs, and vanilla essence in a large mixing dish.
  3. Combine the whole wheat pastry flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt in a separate dish. Stir the dry ingredients into the wet until they are completely blended. Combine the raisins and walnuts in a mixing bowl.
  4. Pour the batter into the pan that has been prepared. Allow to cool fully before frosting after baking for 35-40 minutes, or until a knife inserted in the middle of the cake comes out clean.
  5. To create the frosting, beat the butter and cream cheese together for 3 minutes, or until light and fluffy. Whip in the vanilla extract, salt, and powdered sugar for another 2 minutes to mix.
  6. After the cake has cooled, take it from the pan and frost it. Sprinkle with more shredded coconut and rosemary sprigs, if desired.

Winter solstice, dessert, cake, holiday, spice, single-bowl

More carrot cake recipes may be found at:

Banana Bread Carrot Cake

Donuts made with Robin’s Egg Carrot Cake

Carrot Cake Breakfast Cookies are a healthy option for breakfast.

Cinnamon Cream Cheese Frosting on Pumpkin Carrot Cake

Smoothie Bowl with Carrot Cake


Watch This Video-

The “broma bakery cake” is a delicious, moist and super festive coconut carrot cake. This cake will make you feel like the winter solstice has arrived.

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