Carrot Cake with Coconut Cream Cheese Frosting

8 servings

Scented with cinnamon and mace, this coconut-frosted sheet cake is widely appealing and easy to make and transport.



Preheat oven to 350 degrees F. Lightly grease an 11 x 7-inch baking pan with oil.

In a medium bowl, whisk together the flour, baking soda, salt, cinnamon and mace. In a large bowl, whisk together the eggs, sugar, brown sugar, yogurt, oil and vanilla. Stir in the carrots. Stir the dry ingredients into the wet. Spoon the batter evenly into the baking dish.

Place in the oven and bake about 40 to 45 minutes, or until springy in the middle and a toothpick inserted in the middle comes out clean. Set aside to cool.

In a medium bowl, beat together the cream cheese, sugar, 1/2 cup coconut flakes and vanilla extract until smooth. Once the cake has cooled, frost it then sprinkle the top with the remaining coconut.

Recipe reprinted by permission of All rights reserved.

RecID 10960

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