Homemade Carrot Cake With Cream Cheese Frosting
Classic carrot cake is filled with coconut and pecans and frosted with cream cheese frosting.
25 min.prep time
1 cup firmly packed brown sugar
3/4 cup sugar
1 (11-ounce) can mandarin oranges, undrained
2 1/2 teaspoons vanilla
2 teaspoons freshly grated orange zest
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
3 1/2 cups powdered sugar
1 (8-ounce) package cream cheese, softened
2 teaspoons vanilla
Chopped pecans, if desired
Heat oven to 350°F. Grease and flour 13x9-inch baking pan; set aside.
Combine 1 cup butter, brown sugar, sugar and eggs in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add mandarin oranges, 2 1/2 teaspoons vanilla and orange zest. 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.
Meanwhile, combine all frosting ingredients except
chopped pecans in medium bowl. Beat at medium speed, scraping bowl often, until smooth. Frost cooled cake. Sprinkle with pecans, if desired.
Nutrition Facts (1 serving)
Dietary Fiber: 2g
Recipe #9987©1998Land O'Lakes, Inc.