Comida Kraft
Recipe Box

Carrot Coconut Cake

(50) 38 Reviews
Prep Time
Total Time

16 servings

Cream cheese frosting and coconut elevate this carrot cake from ordinary to extraordinary.

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What You Need

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Make It

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  • 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.

Size Wise

Savor a serving of this indulgent special-occasion dessert that is perfect for a party. One cake makes enough for 16 servings.

How to Store

Keep frosted cake refrigerated.

Special Extra

For more coconut flavor, toast 1/2 cup additional coconut. Spread coconut onto bottom of shallow pan. Bake in 350°F oven 7 to 10 min. or until lightly browned, stirring frequently. Or, spread coconut onto bottom of microwaveable pie plate. Microwave on HIGH 3 min. or until lightly browned, stirring after each minute. Watch carefully as coconut can easily burn! Sprinkle over frosted cake just before serving.


  • 16 servings

Nutritional Information

Serving Size 16 servings
Calories 480
Total fat 22g
Saturated fat 13g
Cholesterol 85mg
Sodium 280mg
Carbohydrate 67g
Dietary fiber 2g
Sugars 51g
Protein 5g
% Daily Value
Vitamin A 60 %DV
Vitamin C 2 %DV
Calcium 8 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • milestogo |

    Best carrot cake ever! My sister brought this cake to our county fair, and it won Grand Champion. It's my birthday soon, and I'm going to make four of these cakes to take to work and church. it's been a family favorite for many years! Thank you!

  • rgcomega |

    Pretty good recipe. Just wanted to leave a quick note for those who complained their cake didn't rise: presuming you used all-purpose flour(plus, always try to weigh the flour in any recipe to be exact (usually @ 4.5 oz or 125-130g per cup unless otherwise specified), and you added the ingredients in the right amounts and order per guess is that you overbeat the batter after adding the flour. Mix in slowly only until there is no flour visible or the gluten in the flour will break down too soon, air will escape while baking and the cake will not rise as much nor be as good in consistency or flavor.

  • Inessa21 |

    Delicious carrot cake! I made one big cake and cut it horizontally. Will make it again.

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