Carrot Cake with Coconut Frosting

Carrot Cake with Coconut Frosting

Rating:

(8 votes) 4 8

Instead of the traditional cream cheese frosting, try this creamy coconut frosting – perfect for Easter!

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Serving Size / Yield

8 servings

Ingredients

  • 2 1/2 C. all-purpose flour
  • 2 C. sugar
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • 3 C. shredded carrots
  • 1 C. applesauce
  • 2 tsp. vanilla
  • 2 eggs
  • 1/2 C. raisins
  • 1/2 C. chopped nuts
  • Coconut Frosting:
  • 1 8 oz. pkg. cream cheese, softened
  • 3 C. powdered sugar
  • 1/2 C. butter
  • 2 tsp. vanilla
  • 2/3 C. coconut flakes

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Directions

Combine flour and the rest of the dry ingredients in a large bowl. Add carrots, applesauce, vanilla, eggs, raisins, and nuts and mix well. Pour batter into a greased and floured 13x9 inch baking dish and bake at 350 degrees for 50-60 minutes or until cake is completely done in the middle. Allow to cool before frosting.


To make frosting, combine cream cheese, powdered sugar, butter and vanilla and beat until smooth. Stir in coconut and spread over cooled cake.

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