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Carrot Cake with Coconut
Carrot Cake with Coconut
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Prep Time:
25 minutes
Total Time:
2 hours 45 minutes
Celebrate spring with an easy Carrot Cake with Coconut using Betty Crocker™ Carrot Cake Mix. Moist cake with coconut, plump raisins, and crunchy nuts topped with zesty cream cheese frosting. The perfect treat for the changing seasons!
Ingredients:
  • 1 box Betty Crocker™ Delights Super Moist™ Carrot Cake Mix
  • 1/2 cup orange juice or water
  • 1/2 cup vegetable oil
  • 1 can (8 oz) crushed pineapple in juice, undrained
  • 1 teaspoon orange peel
  • 4 eggs
  • 1/2 cup chopped nuts
  • 1/2 cup coconut
  • 1/2 cup chopped raisins
  • 1 to 2 teaspoons orange peel, if desired
  • 1 tub (16 oz) Betty Crocker™ Rich & Creamy Cream Cheese Frosting
Instructions:
  • Preheat the oven to 350°F (325°F for dark or nonstick pans). Grease and flour two 8- or 9-inch round cake pans or a 13x9-inch pan, or use baking spray with flour. In a large bowl, mix the cake mix, orange juice, oil, pineapple, orange peel, vanilla, and eggs on low speed for 30 seconds, then beat on medium speed for 2 minutes. Fold in the nuts, coconut, and raisins. Pour the batter into the prepared pans.
  • Bake the 8- or 9-inch rounds for 30 to 35 minutes or the 13x9-inch pan for 37 to 43 minutes, until a toothpick inserted in the center comes out clean. Allow the cakes to cool for 10 minutes, then gently run a knife around the sides of the pans to release the cakes onto cooling racks. Cool completely for about 1 hour.
  • Add orange peel to the frosting, then sandwich the cake layers together with a generous amount of frosting in between and on top. Chill in the refrigerator.

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