Carrot Cake

If you like Carrot Cake, this is by far hands down the best recipe. The odd part to me was that there is no butter. And, it is so moist and delicious.

Ingredients: #1
1/14 cups unsweetened applesauce
2 cups granulated sugar
3 eggs
#2
2 cups all purpose flour
1 tsp. baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1 tsp. cinnamon
#3
2 cups grated carrots
1 cup shredded sweetened coconut
1 cup chopped nuts (optional)
1 tsp vanilla
1 cup Dole crushed pineapple ( not drained) in Juice not syrup

Cream Cheese Frosting
1/2 cup butter softened
8 oz. cream cheese softened
1 tsp vanilla
1 lb powdered sugar (4 cups)

Preheat oven to 350
Combine ingredients in the order on the recipe
Combine #1, Add #2 , Stir in #3

Pour into a lightly greased 9 by 13
Or 2 9-inch pans
Or 3 8-inch pans. This cake is very moist so it is
recommended to cut parchment paper to line the bottoms
of the cake pans for easy removal. I usually spray the
sides with non-stick baking spray for easy removal.

Bake 35-40 min for the 9 by 13, 25-30 mins for the 8-inch
and 9 inch pans. Depends on your oven..Your’e looking for
the toothpick to come out clean.

Let cakes cool for 10 to 15 minutes to insure the frosting
is able to set.

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 into the cake plate and add the frosting
Top each layer with a generous amount. Top with toasted
pecans and coconut if desired..

Let me know when you make this cake..I am so impressed!! Enjoy

Author: Shop and Bake with Connie

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