To Die For Carrot Cake

By ccavaletti

Ingredients

• Cake:
• One One
• 1-1/4 c unsweetened applesauce (or oil)
• 2 c granulated sugar
• 3 eggs, room temperature
• Two Two
• 2 c all-purpose flour
• 1 tsp baking soda
• 1-1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp cinnamon
• Three Three
• 2 c grated carrots
• 1 c shredded sweetened coconut
• 1 c chopped nuts (optional)
• 1 tsp vanilla
• 1 c crushed pineapple, undrained (use the pineapple in juice, not syrup)
• Cream Cheese Frosting:
• 1 c butter, softened
• 16 oz cream cheese, softened
• 2 tsp vanilla
• 2 lbs powdered sugar
• top with toasted pecans or coconut, if desired

Details

Preparation time 10mins
Cooking time 35mins

Preparation

Step 1

Preheat oven to 350º. The cake is very moist, so cutting parchment for the bottom of your pans will ensure they don't stick.

Combine #1 ingredients. Add #2 ingredients. Stir #3 ingredients.

Pour into a lightly greased 9 x 13, two 9-inch pans or three 8-inch pans.

Bake for 35-40 minutes for the 9x13 and 9-inch pans and 25-30 minutes for the 8-inch pans. You're looking for an inserted toothpick to come out clean.

Let cakes cool for 10 minutes in the pan and then remove to a cooling rack and let cool completely.


Frosting:

Beat the butter and cream cheese until nice and fluffy. Add in the vanilla and powdered sugar and beat until nice and smooth.

Invert the cake onto a cake plate or stand.

Apply a generous dollop of frosting and spread...
Gently place the second cake on top and continue frosting. Repeat with third cake if you made three.

Refrigerate for an hour before serving for best results.

We made this for Easter, 2017. It was delicious!

from momontimeout.com, found on Facebook