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Carrot Cake with Coconut Cream Cheese Frosting

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Active Time:  30 Minutes
Total Time:  1 Hour 15 Minutes
  8 servings
Scented with cinnamon and mace, this coconut-frosted sheet cake is widely appealing and easy to make and transport.
For the Cake:
2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon mace
3 large eggs
1 1/4 cups sugar
1/2 cup brown sugar
3/4 cup plain Greek yogurt
1/2 cup canola oil
1 teaspoon vanilla extract
2 cups grated carrots
For the Frosting:
12 ounces cream cheese, softened
1 cup confectioners’ sugar, sifted
1/2 cup plus 2 tablespoons unsweetened coconut flakes, divided
1 teaspoon vanilla extract
Carrot Cake with Coconut Cream Cheese Frosting Recipe at
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 Ann Volkwein. All rights reserved.
Date Added: 07/24/2014
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