Get recipe: Carrot Coconut Cake
Knowing how to make carrot cake is like a secret super power: you need to feature a vegetable in a delectable dessert, all the while balancing sweetness and spice. It’s also important to know how to keep your carrot cake from turning into a carrot bread. The following instructions for our Carrot Coconut Cake will be a great guide to help you learn how to make carrot cake, which you’ll want to top with rich, velvety cream cheese frosting.
How to Make Carrot Cake: Ingredients
- 2 cups flour
- 2-1/2 tsp. CALUMET Baking Powder
- 2 tsp. ground cinnamon
- 3/4 cup butter or margarine, softened
- 1-1/2 cups sugar
- 3 eggs
- 1/2 cup milk
- 2 cups shredded carrots
- 1 cup BAKER'S ANGEL FLAKE Coconut
- 1/2 cup chopped PLANTERS Walnuts
- 1 can (8 oz.) crushed pineapple in juice, undrained
How to Make Carrot Cake: Directions
Heat oven to 350°F.
Mix flour, baking powder and cinnamon until blended.
Beat butter and sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating after each until well blended. Add flour mixture alternately with milk, beating well after each addition. Add carrots, coconut, nuts and pineapple; mix well. Pour into 2 (9-inch) round pans sprayed with cooking spray.
Bake 40 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Remove from pans to wire racks; cool completely. Fill and frost cake layers with PHILADELPHIA Cream Cheese Frosting.
Be sure to explore other great carrot cake recipes, like Carrot Poke Cake. For even easier versions with cake mix as the base, try our Best Carrot Cake, Easy Carrot Cake Recipe, or Bakery-Style Carrot Cake.