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Prep Time: 30 Minutes Cook Time: 150 Minutes |
Ready In: 180 Minutes Servings: 16 |
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Easy Carrot cake sweetened with coconut... Try adding a coconut frosting instead of the basic cream cheese...or add some coconut to the cream cheese icing! Top with a candy carrot! Ingredients:
1 (18 ounce) package butter recipe cake mix |
1 1/2 cups butter, room temperature |
3 eggs |
1 1/4 teaspoons vanilla extract |
2 cups grated carrots |
1 1/4 cups sweetened flaked coconut |
1/3 cup chopped pecans |
8 ounces cream cheese, room temperature |
1/2 teaspoon coconut extract |
3 cups confectioners' sugar |
Directions:
1. Preheat oven to 350°F Coat 2 8-in cake pans with cooking spray.
2. On low speed, beat cake mix, 2/3 c water, 1/2 c butter, eggs, and 1 tsp vanilla until combined. On medium speed, beat until smooth, 3-4 minutes. Stir in carrots, 1/2 c coconut and pecans.
3. Divide batter between pans. Bake 35-38 mins or until pick inserted comes out clean. Cool 15 minutes. Remove from pans and cool on rack.
4. Spread remaining coconut on jellyroll pan. Bake, stirring occasionally, until golden, 10 minutes. Reserve.
5. On medium-high speed, beat remaining butter with cream cheese until fluffy. Beat in coconut extract and remaining vanilla. Gradually beat in sugar.
6. Spread cake layer with 1/2 c frosting. Top with remaining layer. Frost with remaining frosting. Press coconut on sides.
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