Best Carrot Cake
Ingredients
Carrot Cake
-
1 ¼
cups
applesauce, unsweetened
-
2
cups
granulated sugar
-
3
large
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
pecans, chopped
-
1
teaspoon
vanilla extract
-
1
cup
crushed pineapple with juice
Cream Cheese Frosting
-
1
cup
butter, softened
-
16
oz
cream cheese, softened
-
1
teaspoon
vanilla extract
-
1
lb
powdered sugar
Assembly
-
toasted pecans for topping
-
toasted coconut for topping
Instructions
- Preheat the oven to 350°F and prepare three 9-inch cake pans with butter, flour, and parchment paper.
- In a mixing bowl, combine applesauce, sugar, and eggs, then set aside.
- In another bowl, mix flour, baking powder, baking soda, salt, and cinnamon.
- Add grated carrots, coconut, pecans, pineapple (with juice), and vanilla to the wet mixture and blend well.
- Combine the flour mixture with the wet ingredients and mix until just combined.
- Divide the batter evenly among the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring to a cooling rack.
- For the frosting, beat together butter and cream cheese until fluffy, then mix in vanilla and powdered sugar.
- Trim the tops of the cooled cake layers if necessary, then frost between layers and around the outside of the cake.
- Chill the assembled cake for at least 1 hour before serving.
Nutrition Facts (estimated)
Servings
12
Calories
774
Total fat
41g
Total carbohydrates
99g
Total protein
8g
Sodium
350mg
Cholesterol
129mg
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