Introduction

Carrot Cake Butter Mochi is a delightful fusion dessert combining the chewy texture of mochi with the warm spices and sweetness of classic carrot cake. This unique treat is topped with a tangy cream cheese glaze and toasted coconut, making it a perfect crowd-pleaser for any occasion.

A white plate holds six square pieces of cake, each with two visible layers. The bottom layer is dense and brown with small dark and orange pieces inside, showing a rich texture with bits of fruits or nuts. On top, there is a thick, creamy white frosting layer, spread evenly. The frosting is sprinkled with finely shredded coconut and small yellow chunks that resemble pineapple bits, giving a textured and slightly rough look. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 tablespoons (84 grams) unsalted butter, plus more for greasing the pan
1 cup (90 grams) shredded unsweetened coconut
3 cups (454 grams) mochiko (sweet rice flour), such as Koda Farms brand
1½ cups (300 grams) sugar
2 teaspoons baking powder
1½ teaspoons ground cinnamon
1 teaspoon kosher salt (such as Diamond Crystal) or ½ teaspoon fine salt
½ teaspoon ground ginger
½ teaspoon ground cardamom
1 (13.5-ounce) can (about 1⅔ cups) full-fat coconut milk
2 large eggs, at room temperature
1 tablespoon vanilla extract
1 tablespoon freshly grated peeled ginger
2 cups (180 grams) coarsely grated carrots (from about 3 medium carrots, peeled)
¾ cup (124 grams) golden raisins
4 ounces (113 grams) cream cheese, cut into pieces and softened
1 cup (123 grams) powdered sugar, sifted
1 tablespoon lemon juice, plus more as needed
¼ teaspoon kosher salt (such as Diamond Crystal) or a pinch of fine salt
¼ cup (40 grams) chopped crystallized ginger

Instructions

Step 1: Preheat the oven to 350°F (175°C) and place a rack in the center. Butter a 9-by-13-inch baking pan and line it with parchment paper.
Step 2: In a medium saucepan over medium-low heat, toast the shredded coconut for about 5 minutes, stirring constantly, until lightly golden and fragrant. Transfer to a bowl to cool.
Step 3: Wipe out the saucepan, then melt the butter over medium heat. Cook for 3 to 4 minutes, stirring occasionally, until foamy with toasty brown flecks. Remove from heat and scrape browned bits into a heat-safe bowl. Let cool slightly.
Step 4: In a large bowl, whisk together mochiko, sugar, baking powder, cinnamon, salt, ground ginger, cardamom, and ½ cup of the toasted coconut (reserve the rest for topping). Make a well in the center and set aside.
Step 5: Add coconut milk, eggs, vanilla, and grated ginger to the browned butter and whisk until combined. Pour wet ingredients into the dry well and whisk until smooth with no lumps.
Step 6: Fold in grated carrots and golden raisins gently until evenly mixed. Pour batter into the prepared pan and spread evenly.
Step 7: Bake for 1 hour 10 minutes to 1 hour 20 minutes, or until the top is crackly and golden brown and the edges start to pull away from the pan.
Step 8: Let the cake cool in the pan for 20 minutes. Then invert it onto a cutting board, remove parchment, and flip again onto a wire rack so the top faces up. Cool completely, about 30 to 45 minutes.
Step 9: To make the glaze, whisk cream cheese, powdered sugar, lemon juice, and salt in a medium bowl. Start slowly to combine, then whisk until smooth and creamy, adding more lemon juice if needed for desired texture.
Step 10: Pour the glaze evenly over the cooled cake. Sprinkle with reserved toasted coconut and chopped crystallized ginger.
Step 11: Cut into squares and serve immediately. Enjoy!

Tips & Variations

Use room temperature eggs to ensure a smoother batter and better rise.
For extra moisture, substitute half the sugar with brown sugar.
Swap golden raisins for dried pineapple or chopped nuts for a different texture.
Make sure to toast the coconut carefully to avoid burning; it adds rich flavor and texture.
If you can’t find crystallized ginger, finely chopped candied ginger works well as a substitute.

Storage

Store leftover carrot cake butter mochi in an airtight container in the refrigerator for up to 4 days. When ready to serve again, let it come to room temperature or warm gently in the microwave for 15-20 seconds to soften the glaze slightly.

How to Serve

A white plate holds six square slices of cake with two visible layers each: a dense, light brown base with bits of darker fruits mixed inside, topped with a smooth white frosting layer. The frosting is sprinkled with finely shredded coconut and small chunks of yellow fruit, adding texture and color contrast. The cake pieces overlap slightly and sit on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, mochiko (sweet rice flour) is naturally gluten-free, making this dessert safe for those avoiding gluten.

How do I know when the mochi cake is fully baked?

The cake is done when the top is crackly and golden brown and the edges begin to pull away from the pan. You can also insert a toothpick into the center—if it comes out with moist crumbs but no raw batter, it’s ready.