To-Die-For Carrot Cake


1¼ cups unsweetened applesauce (or oil, this is what my Nana used)
2 cups sugar
3 eggs

2 cups flour
1 tsp baking soda
1½ tsp baking powder
½ tsp salt
1 tsp cinnamon

2 cups grated carrots
1 cup coconut
1 cup chopped nuts (optional)
1 tsp vanilla
1 cup Dole crushed pineapple (not drained!) {use the pineapple in JUICE not syrup}

Cream Cheese Frosting:
½ cup butter (softened)
8 oz cream cheese (softened)
1 tsp vanilla
1 lb powdered sugar

  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!
  5. For the frosting:
  6. 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 ;)
  7. Invert the cake onto a cake plate or stand.
  8. Apply a generous dollop of frosting and spread...
  9. Gently place the second cake on top and continue frosting.
  10. 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.

Original Recipes: To-Die-For Carrot Cake @

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