Description
A nostalgic and moist carrot cake with a rich cream cheese topping, blending sweet carrots and coconut for a delightful treat.
Ingredients
- 1 box carrot cake mix
- 2 beaten eggs
- 1 stick softened butter
- 1 cup shredded carrots
- 1 cup shredded coconut
- 8 oz softened cream cheese
- 16 oz powdered sugar
- 2 beaten eggs (for the topping)
Instructions
- Preheat the oven to 350°F.
- In a bowl, mix the carrot cake mix, 2 beaten eggs, and softened butter until well combined.
- Fold in the shredded carrots and shredded coconut.
- Press the dough into a greased Pyrex baking dish using wet fingers.
- In another bowl, mix the remaining 2 beaten eggs, softened cream cheese, and powdered sugar until smooth.
- Pour the cream cheese mixture over the dough and smooth it out.
- Bake in the preheated oven for about 55 minutes.
Notes
For best results, use fresh carrots and check for doneness with a toothpick.
