For the Coconut Carrot Cake

Milk: Adds moisture and helps create a soft, tender crumb. Use whole milk or an unsweetened plant-based milk such as oat, soy or almond milk for a dairy-free version.
Light Brown Sugar: Adds sweetness and helps keep the cake moist while giving it a subtle caramel flavor.
Castor Sugar: Adds sweetness and helps create the right texture.
Oil: Keeps the cake moist and tender. Use a neutral oil such as sunflower, canola or vegetable oil.
Vanilla Extract: Adds warmth and enhances the flavors of the carrots and cinnamon.
All-Purpose Flour: Provides structure while keeping the cake soft.
Baking Powder and Baking Soda: Help the cake rise and create a light, tender crumb.
Cinnamon: Adds warm spice and pairs naturally with the carrots and coconut.
Salt: Balances the sweetness and brings out the other flavors.
Fresh Carrots: Freshly grated carrots provide moisture, natural sweetness and texture. I recommend grating them yourself rather than using pre-shredded carrots.
Walnuts: Optional, but toasted chopped walnuts add a lovely crunch. Pecans also work well

Preheat the oven to 350°F (175°C). Grease two 8-inch (20 cm) round cake pans and line the bottoms with parchment paper. Peel and finely grate the carrots using a box grater or food processor.

If using carrots with high water content, squeeze out the excess moisture before measuring. Regular orange grocery-store carrots generally do not need to be squeezed.

In a large bowl, whisk together the milk, oil, vanilla, light brown sugar, and caster sugar until well combined. Add the flour, baking powder, baking soda, cinnamon, and salt, and mix just until incorporated. Fold in the grated carrots and toasted chopped walnuts, if using.

Divide the batter evenly between the prepared pans. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.