Patty's Carrot Cake - Kraft Recipes Top
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Patty's Carrot Cake

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  • -FOR CAKE-
  • Mix all dry ingredients (with fork) add carrots, pecans, coconut, eggs, oil, vanilla, and milk. Drain pineapples, reserve juice on side. Add pineapples last. If mix is too thick add pineapple juice to thin mix.
  • Bake at preheated 350 degree oven for 30-45 minutes or until toothpick inserted comes clean.
  • Mix all ingredients in sauce pan 5 minutes before cake comes out of oven. Prick cake several times (while cake is hot) with fork or butter knife.
  • Pour glaze on slowly (you may prick more holes as you do this so glaze weeps in cake and to avoid glaze from running into sides of the pan) this will make cake sweet and moist. Use as much or as little glaze as you like. Let cool and frost with cream cheese frosting.
  • While cake is in the oven, cream butter and cream cheese. Add vanilla then sugar little by little.
  • Cake should be refrigerated to prevent spoiling. You can warm cake slices in microwave before you serve for 10-15 seconds.

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