Coconut Carrot Cake

Prep 20 min
Total 2 hr 15 min
Servings 12

Love carrot cake, or is it the cream cheese frosting? This moist cake also has nuts, pineapple and coconut. If you don't like pineapple or coconut, you can leave it out. MORE+ LESS-

By Betty Crocker Kitchens

Updated November 18, 2019

Ingredients

Cake

1 1/2

cups granulated sugar

cup vegetable oil

eggs

cups Gold Medal™ white whole wheat flour

teaspoons ground cinnamon

teaspoon baking soda

teaspoon vanilla

1/2

teaspoon salt

cups shredded carrots (5 medium)

can (8 oz) crushed pineapple in juice, drained (1/2 cup)

cup chopped walnuts or pecans, finely chopped

1/2

cup coconut

Cream Cheese Frosting

package (8 oz) cream cheese, softened

1/4

cup butter or margarine, softened

to 3 teaspoons milk

cups powdered sugar

Steps

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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.

Expert Tips

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.