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Carrot Cake with Coconut

carrot cake with coconut Dessert
Carrot Cake with Coconut
  • Prep 25 min
  • Total 2 hr 45 min
  • Servings 16

There are a few key signs spring has sprung: tulips blooming, birds chirping and spiced carrot cake baking in the oven. Serving up a slice of this easy carrot cake with sweet cream cheese frosting is almost a rite of passage as the seasons change! This recipe requires no peeling and shredding carrots, thanks to Betty’s carrot cake mix, and don’t think less of this cake just because it starts with a mix! It’s supremely moist thanks to the addition of shredded coconut, and plump raisins and crunchy chopped nuts lend it an out-of-this-world texture. A little orange peel adds zestiness to the cream cheese frosting that truly makes all the difference. Frost yours generously and watch this easy carrot cake recipe disappear, just like the winter snow! MORE+ LESS-

Updated April 9, 2020
Betty Crocker Cake Mix
Make with
Betty Crocker Cake Mix

Ingredients

Cake

1
box Betty Crocker™ Super Moist™ carrot cake mix
1/2
cup orange juice or water
1/2
cup vegetable oil
1
can (8 oz) crushed pineapple in juice, undrained
1
teaspoon orange peel
1
teaspoon vanilla
4
eggs
1/2
cup chopped nuts
1/2
cup coconut
1/2
cup chopped raisins

Frosting

1
to 2 teaspoons orange peel, if desired
1
container (1 lb) Betty Crocker™ Rich & Creamy cream cheese frosting

Steps

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  • 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.

Expert Tips

  • If your favorite part about carrot cake is the freshly shredded carrots, no need to fret. You can stir ¾ cup finely shredded carrots into the batter.
  • Love homemade cream cheese frosting? Here’s Betty’s foolproof Cream Cheese Frosting recipe. A carrot cake without it would be sinful!

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
380
Calories from Fat
170
% Daily Value
Total Fat
19g
29%
Saturated Fat
4 1/2g
22%
Trans Fat
1 1/2g
Cholesterol
55mg
18%
Sodium
270mg
11%
Potassium
135mg
4%
Total Carbohydrate
49g
16%
Dietary Fiber
0g
0%
Sugars
34g
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
4%
4%
Calcium
6%
6%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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