Carrot Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1¼ C unsweetened applesauce or oil
2 C granulated sugar
3 eggs room temperature
2 C all-purpose flour
1 tsp baking soda
1½ tsp baking powder
½ tsp salt
1 tsp cinnamon
2 C grated carrots
1 C shredded sweetened coconut
1 C chopped nuts optional
1 tsp vanilla
1 cup Dole crushed pineapple not drained
Cream Cheese Frosting:
½ C butter softened
8 oz cream cheese softened
1 tsp vanilla
1 lb powdered sugar
top with toasted pecans or coconut, optional
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Directions: |
Directions:Preheat oven to 350º.
Combine appliesauce, sugar and eggs. Add in flour, baking soda, baking powder, salt and cinnamon. Stir in remaining ingreients.
Pour into a lightly greased 9 x 13 , two 9" pans or three 8" pans.
Bake for 35-40 minutes for the 9x13 and 9" pans and 25-30 minutes for the 8" 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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Number Of
Servings: |
Number Of
Servings:16 slices |
Preparation
Time: |
Preparation
Time:35 minutes |
Personal
Notes: |
Personal
Notes: The cake is very moist so cutting parchment for the bottom of your pans will ensure they don't stick.
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