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Homemade Carrot Cake with Cream Cheese Frosting

Presented by:
Land O' Lakes
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Classic carrot cake with coconut and pecans and topped with cream cheese frosting.

Recipe Prep Time
Prep Time
25 min
Recipe Cook Time
Cook Time
Recipe Ready Time
Ready In
2 hrs 40 min
Recipe Servings
Servings
15

Ingredients

CAKE

1 cup Land O Lakes® Butter, melted

1 cup firmly packed brown sugar

3/4 cup sugar

3 Land O Lakes® Eggs

1 (11-ounce) can mandarin oranges, undrained

2 1/2 teaspoons vanilla

2 3/4 cups all-purpose flour

1 tablespoon ground cinnamon

2 teaspoons baking soda

1/2 teaspoon salt

3/4 cup sweetened flaked coconut

1/2 cup chopped pecans

4 medium (2 cups) carrots, grated

FROSTING

3 1/2 cups powdered sugar

1 (8-ounce) package cream cheese, softened

2 tablespoons Land O Lakes® Butter, softened

2 teaspoons vanilla

Finely chopped pecans, if desired

Directions 

Heat oven to 350°F. Grease and flour 13x9-inch baking pan; set aside. 

Combine 1 cup butter, brown sugar, sugar and eggs in bowl. Beat at medium speed, scraping bowl often, until creamy.

Add mandarin oranges and 2 1/2 teaspoons vanilla. Continue beating until well mixed.

Add flour, cinnamon, baking soda and salt. Beat at low speed, scraping bowl often, until well mixed.

Stir in coconut, 1/2 cup pecans and carrots. 

Pour into prepared pan. Bake 40-50 minutes or until toothpick inserted in center comes out clean. Cool completely.

FROSTING 

Combine all frosting ingredients except chopped pecans in bowl. Beat at medium speed, scraping bowl often, until smooth.

Frost cooled cake. Sprinkle with pecans, if desired.



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