25 2:05

Classic carrot cake is filled with coconut
and pecans and frosted with cream cheese
25 min. 2:05
pr ep
15 serv ings
1 cup
Land O Lakes® Butter, melted
1 cup
firmly packed brown sugar
3/4 cup
Land O Lakes® All-Natural Eggs
1 (11-ounce ) can mandarin oranges, undrained
2 1/2 te aspoons vanilla
2 te aspoons
freshly grated orange zest
2 3/4 cups all-purpose flour
1 table spoon
2 te aspoons
1/2 te aspoon
ground cinnamon
baking soda
3/4 cup
sweetened flaked coconut
1/2 cup
chopped pecans
4 me dium (2 cups) carrots, grated
3 1/2 cups powdered sugar
1 (8-ounce )
cream cheese, softened
2 table spoons
2 te aspoons
Land O Lakes® Butter, softened
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.
Read more about this recipe on Recipe
Calories: 520
Fat: 24g
Cholesterol: 100mg Sodium: 440mg
Carbohydrates: 72g Dietary Fiber: 2g
Protein: 6g
Recipe #9987©1998Land O'Lakes, Inc.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/2982
© 2013 Land O'Lakes, Inc.