Bea's Carrot Coconut Cake

Bea's Carrot Coconut Cake

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Karen Keller 0

"My mom passed this recipe along to me many years ago. It's a favorite of family and friends."
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2 h servings 426 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 426 kcal
  • 21%
  • Fat:
  • 25.8 g
  • 40%
  • Carbs:
  • 46.6g
  • 15%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 236 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. Whisk white sugar, vegetable oil, eggs, and 2 teaspoons vanilla extract together in a bowl; stir in flour, baking soda, and salt until batter is well mixed. Fold coconut, carrots, fruit cocktail, and 1 cup walnuts into batter; pour into the prepared baking dish.
  3. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Let cake cool to room temperature, about 1 hour.
  4. Beat cream cheese, margarine, and 2 teaspoons vanilla extract together until smooth and creamy; add confectioners' sugar and beat until frosting is smooth. Fold 1 cup walnuts into frosting; spread over cooled cake.


  • Cook's Note:
  • Butter can be substituted for margarine. Any variety of nuts can be used.



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