Coconut-Carrot Cake





Carrot Cake with Cream Cheese Frosting

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Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Cuisine: American
Course: Desserts
Servings: 9



  • 1/2 Cup Prairie Farms Buttermilk, room temp
  • 1/2 lb carrots, fresh peeled and grated (about 3 cups)
  • 1 tsp Vanilla Extract
  • 3/4 Cup crushed pecan halves
  • 1 1/4 Cups All Purpose Flour
  • 1 tsp baking powder
  • 1 tsp Kosher salt
  • 1/2 tsp baking soda
  • 1 1/4 tsp Cinnamon, ground
  • 1/2 tsp Ginger, ground
  • 1/8 tsp Cloves, ground
  • 2 Large Eggs, room temp
  • 1/4 Cup granulated sugar, plus 2 Tbsp
  • 1/4 Cup Dark brown sugar, plus 2 Tbsp
  • 1/2 Cup Vegetable Oil

Cream Cheese Frosting

  • 1/2 Cup Prairie Farms Unsalted Butter, room temp
  • 8 oz Prairie Farms Cream Cheese, room temp
  • pinch Salt
  • 1 3/4 Cups Powdered sugar
  • 1 tsp Vanilla extract


  • Preheat oven to 325°F. Grease and flour sides and bottom of a square baking pan.
  • In a small bowl, mix buttermilk, grated carrots and vanilla. Set Aside.
  • In a medium bowl, mix crushed pecans, flour, baking powder, salt, baking soda, cinnamon, ginger and cloves. Set aside.
  • In a large bowl, add egg, sugar and brown sugar and beat with a hand mixer on medium speed until light in color, about 4 minutes.
  • Slowly stream in oil while beating to emulsify. Alternate adding dry and wet ingredients, beating after each addition, starting and ending with flour.
  • Pour batter into prepared pan. Bake for 40-45 minutes until cake tester comes out clean when inserted in center. Rotate pan half way between cooking to ensure an even bake.
  • Remove from oven and let cool completely.

Cream Cheese Frosting

  • In a large bowl, beat together butter and cream cheese until fluffy. Add salt, powdered sugar and vanilla. Beat until smooth.
  • Spread frosting across cake top evenly. Sprinkle crushed pecans on top to decorate. Store covered in refrigerator until ready to slice and enjoy!
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