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Carrot and Coconut Cake
Carrot and Coconut Cake
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Prep Time:
25 minutes
Total Time:
1 hour 30 minutes
Transform a classic carrot cake with Betty Crocker™ Yellow Cake Mix, vanilla glaze, cream cheese frosting, and toasted coconut for a crowd-pleasing dessert that's easy to make and irresistibly delicious.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • 1/2 cup vegetable oil
  • 1/2 cup water
  • 4 eggs
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 cups coarsely shredded peeled carrots (3 medium)
  • 1/3 cup finely chopped walnuts
  • 1 cup powdered sugar
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1 tub (16 oz) Betty Crocker™ Rich & Creamy Cream Cheese Frosting
  • 1 cup toasted coconut
Instructions:
  • Preheat oven to 350°F and generously coat a 13x9-inch pan with non-stick cooking spray.
  • Combine cake mix, oil, water, eggs, cinnamon, and nutmeg in a large bowl. Beat with an electric mixer on medium speed for 2 minutes, scraping the bowl occasionally. Fold in carrots and walnuts, then pour the batter into the prepared pan.
  • Bake for approximately 30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool for 10 minutes.
  • Whisk powdered sugar, milk, and vanilla extract in a bowl until smooth. Poke holes in the top of the cake using a skewer, then drizzle the glaze evenly over the cake.
  • Cover the cake generously with Betty Crocker™ Rich & Creamy Cream Cheese Frosting, then sprinkle it with toasted coconut flakes. Slice the cake and serve it to enjoy!

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