Carrot and Coconut Cake
Ericka Sanchez
Updated Jan 4, 2024
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
Carrot and Coconut Cake
- Prep Time 25 min
- Total 1 hr 30 min
- Servings 12
- Ingredients 13
Ingredients
- 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
- 1/2 cup vegetable oil
- 1/2 cup water
- 4 eggs
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 cups coarsely shredded peeled carrots (3 medium)
- 1/3 cup finely chopped walnuts
- 1 cup powdered sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 tub (16 oz) Betty Crocker™ Rich & Creamy Cream Cheese Frosting
- 1 cup toasted coconut
Instructions
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Step1Heat oven to 350°F. Spray a 13x9-inch pan with non-stick cooking spray. Set aside.
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Step2In 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.
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Step3Bake about 30 minutes or until toothpick inserted in center comes out clean. Cool cake for 10 minutes.
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Step4Meanwhile, 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.
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Step5Frost 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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