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Carrot Cake With Coconut

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
5 from 1 vote
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Cuisine American

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

Instructions
 

  • 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

  • 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!
Keyword Carrot Cake