Carrot Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: One
- 1 1/4 c unsweetened applesauce
- 2 c sugar
- 3 eggs room temperature
Two
- 2 c all-purpose flour
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
Three
- 2 c grated carrots
- 1 c shredded sweetened coconut
- 1 c chopped macadamia nuts
- 1 tsp vanilla
- 1 c dole crushed pineapple NOT DRAINED use the pineapple in JUICE not syrup
Frosting
- 1/2 c butter softened
- 8 oz cream cheese, room temperature
- 1 tsp vanilla
- 1 lb powdered sugar
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Directions: |
Directions:1. Preheat oven to 350º
2. Combine #1 ingredients. Add #2 ingredients. Stir in #3 ingredients.
3. Pour into a lightly greased 9x13, two 9" pans or three 8" pans. Use parchment paper on the bottom of the round pans and grease the sides to ensure they don't stick.
4. Bake for 35-40 minutes for the 9x13 and 9" pans and 25-30 minutes for the 8" pans. A toothpick inserted in the center should come out clean.
5. Let cakes cool for 10 minutes in the pan, then remove to a cooling rack and 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 smooth. Frost cake.
Refrigerate for an hour before serving for best results. |
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Personal
Notes: |
Personal
Notes: * I make a double batch of frosting when making the triple layer version.
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