Description
A deliciously moist and flavorful carrot cake topped with creamy cream cheese frosting, perfect for any occasion.
Ingredients
Scale
- 1 ¼ cups unsweetened applesauce or oil
- 2 cups granulated sugar
- 3 eggs (room temperature)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 2 cups grated carrots
- 1 cup shredded sweetened coconut
- 1 cup chopped nuts (optional)
- 1 teaspoon vanilla
- 1 cup Dole crushed pineapple (not drained)
- ½ cup butter (softened)
- 8 ounces cream cheese (softened)
- 1 teaspoon vanilla
- 1 pound powdered sugar
- Toasted pecans or coconut (for topping, if desired)
Instructions
- Preheat oven to 350 degrees.
- Combine the first set of ingredients.
- Add the second set of ingredients and stir in the third set of 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 9×13 and 9-inch pans and 25-30 minutes for the 8-inch pans.
- Let cakes cool for 10 minutes in the pan, then remove to a cooling rack and let cool completely.
- For the frosting, beat the butter and cream cheese until fluffy, then add vanilla and powdered sugar and beat until smooth.
- Invert the cake onto a cake plate or stand.
- Apply frosting generously, top with the second cake and continue frosting. Repeat if using three layers.
- Refrigerate for an hour before serving for best results.
Notes
- Ensure the pineapple used is in juice, not syrup.
- Cutting parchment for the bottom of pans can help prevent sticking.
- Using non-stick baking spray with flour makes for easy removal of the cake from pans.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 35g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg