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Carrot and Coconut Cake

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By Ericka Sanchez
Updated Jan 4, 2024
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A delightful twist on the classic carrot cake! Using the convenience of Betty Crocker™ Super Moist™ Yellow Cake Mix, this recipe delivers a soft and flavorful carrot cake that’s perfect for feeding a crowd. Drizzled with vanilla glaze, topped with luscious Betty Crocker™ Rich & Creamy Cream Cheese Frosting and adorned with a generous sprinkle of toasted coconut, this dessert is sure to be a hit at any gathering or celebration. Dive into this easy-to-make and irresistible carrot cake that will leave everyone asking for more.

Frequently Asked Questions

What’s the recommended pan size for baking?

Use a 13x9-inch baking pan.

What flavor glaze is used?

I added a vanilla glaze directly on top of the slightly warm cake before adding the frosting.

What’s the topping on the carrot cake?

It's decorated with Betty Crocker™ Rich & Creamy Cream Cheese Frosting and toasted coconut.

Carrot and Coconut Cake

  • Prep Time 25 min
  • Total 1 hr 30 min
  • Servings 12
  • Ingredients 13
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Ingredients

Instructions

  • Step 
    1
    Heat oven to 350°F. Spray a 13x9-inch pan with non-stick cooking spray. Set aside.
  • Step 
    2
    In a large bowl, beat cake mix, oil, water, eggs, cinnamon and nutmeg with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in carrots and walnuts. Pour batter in prepared pan.
  • Step 
    3
    Bake about 30 minutes or until toothpick inserted in center comes out clean. Cool cake for 10 minutes.
  • Step 
    4
    Meanwhile, whisk together powdered sugar, milk and vanilla extract in a medium bowl. Using a skewer, poke a few holes in cake top. Drizzle glaze evenly over cake.
  • Step 
    5
    Frost cake with Betty Crocker™ Rich & Creamy Cream Cheese Frosting. Sprinkle with toasted coconut. Slice and serve.

Nutrition

Nutrition Facts are not available for this recipe
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