Homemade Carrot Cake with Cream Cheese Frosting
Classic carrot cake is filled with coconut and pecans and frosted with cream cheese frosting.
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Ingredients
Cake
1 cup Land O Lakes® Butter, melted
1 cup firmly packed brown sugar
3
4 cup granulated sugar1 (11-ounce) can mandarin oranges, undrained
2 1
2 teaspoons vanilla extract2 3
4 cups all-purpose flour1 tablespoon ground cinnamon
2 teaspoons baking soda
1
2 teaspoon salt3
4 cup sweetened flaked coconut1
2 cup chopped pecans4 medium (2 cups) carrots, grated
Frosting
3 1
2 cups powdered sugar1 (8-ounce) package cream cheese, softened
2 tablespoons Land O Lakes® Butter, softened
2 teaspoons vanilla extract
Finely chopped pecans, if desired
How to make
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STEP 1
Heat oven to 350°F. Grease and flour 13x9-inch baking pan; set aside.
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STEP 2
Combine melted butter, brown sugar, granulated sugar and eggs in bowl. Beat at medium speed, scraping bowl often, until creamy. Add mandarin oranges and 2 1/2 teaspoons vanilla. 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.
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STEP 3
Pour into prepared pan. Bake 40-50 minutes or until toothpick inserted in center comes out clean. Cool completely.
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STEP 4
Combine all frosting ingredients except chopped pecans in bowl. Beat at medium speed, scraping bowl often, until smooth. Frost cooled cake. Sprinkle with pecans, if desired.
And don't forget to tag us @landolakesktchn.
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