Dessertsclosetcooking
Carrot Cake with Dulce de Leche Cream Cheese Frosting
A super simple, moist and tender Carrot Cake with Dulce de Leche Cream Cheese Frosting with pineapple and coconut that is so good that you’ll be making it all the time!
👥 12 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 10 min🔥 Cook: 30 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
📝 Preparation Steps
1
Mix the carrots, pineapple, coconut, oil, eggs, and sugars before mixing in the mixture of the flour, baking powder, salt and spices.
carrots, grated2 cupseggs3baking powder2 teaspoons
2
Pour into a greased or parchment paper lined 9 inch diameter cake pan (or springform pan), and bake in a preheated 350F/180C oven until a toothpick pushed into the center comes out clean, about ⏱️ 30-40 minutes, before letting cool.
3
Spread on the frosting, slice and enjoy!
4
Mix the the cream cheese, dulce de leech and enough powdered sugar to thicken the frosting to the desired consistency. The more powdered sugar you add the thicker and less runny the frosting will be.
cream cheese, softened8 ouncespowdered sugar1 cup
Nutrition Facts
calories
Calories 444
fat Content
Fat 23g
fiber Content
Fiber 1g
sugar Content
Sugars 40g
sodium Content
Sodium 279mg
protein Content
Protein 5g
trans Fat Content
Trans 0
cholesterol Content
Cholesterol 64mg
carbohydrate Content
Carbs 55g
saturated Fat Content
Saturated 6g
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