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This carrot cake makes a wonderful Easter dessert. The presentation is made even more beautiful by topping with toasted shredded coconut and filling the center of the cake with chocolate eggs.
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Original reipce makes 2 dozen Change Servings
SPRAY 9-inch Bundt pan with nonstick cooking spray.
PREPARE cake mix according to package directions substituting water with 1 cup evaporated milk.
STIR in carrots, pineapple and nuts.
POUR into prepared 9-inch Bundt pan.
BAKE for 45 minutes or until small knife inserted in cake comes out clean. Let cool in pan on wire rack for 45 minutes.
UNMOLD onto a large plate or tray.
HEAT a small skillet over medium heat. Add shredded coconut and toast, stirring frequently, until coconut begins to brown. Remove from heat.
POUR dulce de leche over top of cake. Let rest for 10 minutes.
ADD 1 tablespoon evaporated milk to frosting and stir until frosting thins.
FROST top surface of cake with cream cheese frosting. Top with toasted coconut and decorate with foil wrapped chocolate eggs by placing them in center of bundt cake.
TIP: Substitute spice cake mix with yellow cake mix plus 1 teaspoon ground cinnamon and 1 teaspoon ground nutmeg.
If NESTLÉ LA LECHERA Dulce de Leche is not available in a bottle, warm canned dulce de leche and stir in 1 tablespoon of NESTLÉ CARNATION Evaporated Fat Free Milk to thin consistency.
|Calories from Fat||180|
|Total Fat 20g||31%|
|Saturated Fat 6g||28%|
|Total Carbohydrate 53g||18%|
|Dietary Fiber 2g||7%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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