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Carrot Cake With Coconut

5 from 1 vote
A moist carrot cake with warm spices.  The coconut adds a bit of tropical flavor making this a perfect cake for any time of year
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 cups Sugar
  • 1/2 cups Cooking Oil
  • 4 Eggs
  • 2 cups Cake Flour sifted
  • 2 tsp Baking Soda
  • 1 tsp Salt
  • 2 tsp Cinnamon
  • 3 cups Carrots ground
  • 1/2 cup Shredded Coconut
  • 3/4 cup Pecans
Frosting
  • 4 oz Cream Cheese
  • 1/2 box Confectioners' Sugar
  • 1/2 stick Butter

Method
 

  1. Mix together sugar, oil, and eggs.  Mix dry ingredients together.  Add dry mixture to creamed mixture.  Stir until well combined.  Add carrots, coconut, and nuts.  Mix well.  Pour mixture into a 9x13x2 pan.  Bake at 325 for 35 minutes or until a toothpick comes out clean.
Frosting
  1. Blend cream cheese, butter, and powdered sugar until spreading consistency.  Spread onto cooled cake.

Notes

As you can tell from the sprinkles, I made this cake for Easter.  It was a hit!