Carrot Cake with Coconut

  • Prep 25 min
  • Total 2 hr 45 min
  • Servings 16

Ingredients

Cake

Frosting

Steps

  • 1
    Heat oven to 350°F (325°F for dark or nonstick pans). Grease two 8- or 9-inch round cake pans or 13x9-inch pan and lightly flour, or spray with baking spray with flour. In large bowl, beat cake mix, orange juice, oil, pineapple, orange peel, vanilla and eggs on low speed 30 seconds. Beat on medium speed 2 minutes. Stir in nuts, coconut and raisins. Pour into pans.
  • 2
    Bake 8- or 9-inch rounds 30 to 35 minutes, 13x9-inch pan 37 to 43 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove rounds from pans to cooling racks. Cool completely, about 1 hour.
  • 3
    Stir orange peel into frosting. Place 1 cake layer, rounded side down, on serving plate. Spread with about 1/3 cup frosting. Place other layer, rounded side up, on top. Frost side and top of cake with remaining frosting or frost top of 13x9-inch cake. Store in refrigerator.

  • Love homemade cream cheese frosting? Here’s Betty’s foolproof Cream Cheese Frosting recipe. A carrot cake without it would be sinful!
  • Suppose your favorite part about carrot cake is the freshly shredded carrots; no need to fret. You can stir 3/4 cup finely shredded carrots into the batter.
  • Once you've made our carrot cake recipe with coconut, enjoy making these Easy Carrot Cake Cupcakes. If you're looking for a more shareable treat, these are a perfect choice.
  • Carrot Cake with Coconut wouldn't be the same without its cream cheese frosting. If you're looking to make it from scratch, use our recipe for Cream Cheese Frosting. It takes just 5 minutes with 4 ingredients.

Nutrition Facts are not available for this recipe
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