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Bea's Carrot Coconut Cake Recipe

Recipe by: Karen Keller

"My mom passed this recipe along to me many years ago. It's a favorite of family and friends."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook45 m
  • Ready In2 h
  • 1Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • 2Whisk white sugar, vegetable oil, eggs, and 2 teaspoons vanilla extract together in a bowl; stir in flour, baking soda, and salt until batter is well mixed. Fold coconut, carrots, fruit cocktail, and 1 cup walnuts into batter; pour into the prepared baking dish.
  • 3Bake in the preheated oven until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Let cake cool to room temperature, about 1 hour.
  • 4Beat cream cheese, margarine, and 2 teaspoons vanilla extract together until smooth and creamy; add confectioners' sugar and beat until frosting is smooth. Fold 1 cup walnuts into frosting; spread over cooled cake.
Footnotes
  • Cook's Note:
  • Butter can be substituted for margarine. Any variety of nuts can be used.
Ingredients
  • 24 servings
  • 426 cals
  • Cake:
  • 2 cups white sugar
  • 1 1/4 cups vegetable oil
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups flaked coconut
  • 2 cups shredded carrots
  • 1 cup drained fruit cocktail
  • 1 cup chopped walnuts
  • Frosting:
  • 1 (8 ounce) package cream cheese, softened
  • 5 tablespoons margarine, or more to taste
  • 2 teaspoons vanilla extract
  • 3 cups confectioners' sugar
  • 1 cup chopped walnuts
Nutrition

Amount per serving ( 5 total)

  • Calories:
    426
    21%
  • Fat:
    25.8
    40%
  • Carbs:
    46.6
    15%
  • Protein:
    4.4
    9%
  • Cholesterol:
    34
    11%

Based on a 2,000 calorie diet

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