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Coconut Carrot Cake

Coconut Carrot Cake
  • Prep 20 min
  • Total 2 hr 15 min
  • Servings 12
You can’t really go wrong with carrot cake, and this deluxe recipe is no exception. Packed with shredded carrots, juicy pineapple, coconut flakes and chopped nuts, it’s truly loaded. To take it over the top, this carrot cake with coconut is generously topped with a homemade cream cheese frosting that has the perfect balance of sweet and tangy. It’s a good thing this cake serves 12, because there’s no doubt everyone will be back for seconds!
By Betty Crocker Kitchens
Updated April 9, 2020

Ingredients

Cake

  • 1 1/2 cups granulated sugar
  • 1 cup vegetable oil
  • 3 eggs
  • 2 cups Gold Medal™ white whole wheat flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 3 cups shredded carrots (5 medium)
  • 1 can (8 oz) crushed pineapple in juice, drained (1/2 cup)
  • 1 cup chopped walnuts or pecans, finely chopped
  • 1/2 cup coconut

Cream Cheese Frosting

  • 1 package (8 oz) cream cheese, softened
  • 1/4 cup butter or margarine, softened
  • 2 to 3 teaspoons milk
  • 4 cups powdered sugar

Steps

  • 1
    Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan or 2 (8- or 9-inch) round cake pans with shortening; lightly flour.
  • 2
    In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, vanilla and salt; beat on medium speed 1 minute. Stir in carrots, pineapple, nuts and coconut (batter will be thick). Pour into pan(s).
  • 3
    Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
  • 4
    Meanwhile, make Cream Cheese Frosting. In medium bowl, beat cream cheese, butter and milk with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth and spreadable.
  • 5
    Frost 13x9-inch cake or fill and frost round layers with frosting. Store covered in refrigerator.

  • Gold Medal® White Whole Wheat flour can be used in any recipe. It’s the best of both worlds—100% whole grain but with a lighter taste and color. Start substituting 25% or 50% of the all-purpose flour with Gold Medal® White Whole Wheat flour, gradually increasing proportion as desired.
  • Instead of making this carrot cake with coconut in a 13x9 pan, try using two 8- or 9 inch round pans to create a magnificent layer cake!
  • Top with chopped pecans or dust with cinnamon for a showstopping finish.
  • Looking for a tried-and-true version? Here’s our classic Carrot Cake recipe.

No nutrition information available for this recipe
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