To-Die-For Carrot Cake

Ingredients:

Cake:

One

· 1¼ c unsweetened applesauce (or oil, this is what my Nana used)

· 2 c sugar

· 3 eggs

Two

· 2 c flour

· 1 tsp baking soda

· 1½ tsp baking powder

· ½ tsp salt

· 1 tsp cinnamon

Three

· 2 c grated carrots

· 1 c coconut

· 1 c chopped nuts (optional)

· 1 tsp vanilla

· 1 cup Dole crushed pineapple (not drained!) {use the pineapple in JUICE not syrup}

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Cream Cheese Frosting:

· ½ c butter (softened)

· 8 oz cream cheese (softened)

· 1 tsp vanilla

· 1 lb powdered sugar

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Instructions

1. Preheat oven to 350 degrees.

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

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

4. Bake for 35-40 minutes or until a toothpick comes out clean. Let cakes cool completely!

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For the frosting:

1. Beat the butter and cream cheese until nice and fluffy. Add in the vanilla and powdered sugar and beat until nice and smooth. In the interest of full disclosure, I ALWAYS double this recipe. We love our cream cheese frosting and although I never use it all, it's amazing on top of graham crackers. That's how my Nana would serve it to us for snacks wink emoticon

2. Invert the cake onto a cake plate or stand.

3. Apply a generous dollop of frosting and spread...

4. Gently place the second cake on top and continue frosting.

5. Sometimes if the cake is crumbly, I'll do a crumb coat. If I'm in a hurry or don't think it's going to be an issue, I'll skip this step.

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#carrot #cake #koek