Print Recipe
Find Sweetened Condensed Coconut Milk at Walmart, Food Lion and other stores
Ingredients
- 1 can (11.6 oz) Sweetened Condensed Coconut Milk
- 2 eggs
- 1 cup AP flour
- 1 tsp baking powder
- 1/4 tsp salt
- 3/4 cup chopped pecans
- 1/4 cup neutral oil
- 3 carrots, peeled and shredded
- 3/4 cup powdered sugar, sifted
- 1 lb cream cheese, room temperature
- 1 tsp vanilla
Enjoy during all seasons! This tender and moist cake with tangy frosting is well loved and easy to make.
Time
- 1 hour
Yield
- 9 servings
Directions
- Preheat the oven to 350°F. Grease and line an 8”x8” pan with parchment paper.
- With a paddle attachment, beat the Sweetened Coconut Condensed Milk with the eggs until well combined. You can also whisk by hand.
- Sift all the dry ingredients: flour, baking powder, and salt and add to the wet ingredients. Mix until just combined.
- Add the chopped pecans, oil, and grated carrots and mix until combined.
- Pour batter into the greased and lined pan.
- Bake for 40–50 minutes until a toothpick comes out dry.
- Cool for 15 minutes in the pan, unmold onto a cooling rack until completely cool.
- Beat the sifted powdered sugar, cream cheese, and vanilla until light and fluffy.
- Once cool, cut the cake into 9 pieces and frost as desired.
