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Carrot Cake

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Ingredients

  • 1 1/4 1 1/4 1/4 cups unsweetened applesauce or oil, this is what my Nana used
  • 1 1/4 1 1/4 1/4 cups unsweetened applesauce or oil, this is what my Nana used
  • 1 1/4 1 1/4 1/4 cups unsweetened applesauce or oil, this is what my Nana used
  • 2 2 2 cups granulated sugar
  • 2 2 2 cups granulated sugar
  • 2 2 2 cups granulated sugar
  • 3 3 3 eggs room temperature
  • 3 3 3 eggs room temperature
  • 3 3 3 eggs room temperature
  • 2 2 2 cups all-purpose flour
  • 2 2 2 cups all-purpose flour
  • 2 2 2 cups all-purpose flour
  • 1 1 1 tsp baking soda
  • 1 1 1 tsp baking soda
  • 1 1 1 tsp baking soda
  • 1 1/2 1 1/2 1/2 tsp baking powder
  • 1 1/2 1 1/2 1/2 tsp baking powder
  • 1 1/2 1 1/2 1/2 tsp baking powder
  • 1/2 1/2 1/2 tsp salt
  • 1/2 1/2 1/2 tsp salt
  • 1/2 1/2 1/2 tsp salt
  • 1 1 1 tsp cinnamon
  • 1 1 1 tsp cinnamon
  • 1 1 1 tsp cinnamon
  • 2 2 2 cups grated carrots
  • 2 2 2 cups grated carrots
  • 2 2 2 cups grated carrots
  • 1 1 1 cup shredded sweetened coconut
  • 1 1 1 cup shredded sweetened coconut
  • 1 1 1 cup shredded sweetened coconut
  • 1 1 1 cup chopped nuts optional
  • 1 1 1 cup chopped nuts optional
  • 1 1 1 cup chopped nuts optional
  • 1 1 1 tsp vanilla
  • 1 1 1 tsp vanilla
  • 1 1 1 tsp vanilla
  • 1 1 1 cup Dole crushed pineapple not drained! {use the pineapple in JUICE not syrup}
  • 1 1 1 cup Dole crushed pineapple not drained! {use the pineapple in JUICE not syrup}
  • 1 1 1 cup Dole crushed pineapple not drained! {use the pineapple in JUICE not syrup}
  • 1/2 1/2 1/2 cup butter softened
  • 1/2 1/2 1/2 cup butter softened
  • 1/2 1/2 1/2 cup butter softened
  • 8 8 8 oz cream cheese softened
  • 8 8 8 oz cream cheese softened
  • 8 8 8 oz cream cheese softened
  • 1 1 1 tsp vanilla
  • 1 1 1 tsp vanilla
  • 1 1 1 tsp vanilla
  • 1 1 1 lb powdered sugar
  • 1 1 1 lb powdered sugar
  • 1 1 1 lb powdered sugar
  • top with toasted pecans or coconut if desired
  • top with toasted pecans or coconut if desired
  • top with toasted pecans or coconut if desired

Details

Adapted from momontimeout.com

Preparation

Step 1

Instructions

Preheat oven to 350 degrees.

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

Pour into a lightly greased 9 x 13 , two 9-inch pans or three 8-inch pans. (The cake is very moist so cutting parchment for the bottom of your pans will ensure they don't stick. I prefer to use the non-stick baking spray that has the flour in it for easy cake removal.)

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.

For the 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 the third cake if you made three.

Refrigerate for an hour before serving for best results.

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