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“To Die For” Carrot Cake Recipe (Quick & Easy)
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“To Die For” Carrot Cake
Ingredients:
1 ¼ cup unsweetened applesauce OR vegetable oil
2 cups sugar
3 large eggs
2 tsp. vanilla extract
2 cups flour
1 tsp. baking soda
1 ½ tsp. baking powder
½ tsp. salt
2 tsp. cinnamon
2 cups grated carrots
1 cup shredded sweetened coconut
1 cup Dole crushed pineapple (undrained, in juice)
1 cup chopped walnuts or pecans (optional)
Cream Cheese Frosting:
½ cup unsalted butter
8 oz. pkg. of cream cheese
1 tsp. vanilla extract
1 lb. or 4 cups of powdered sugar
Topping: Toasted nuts and coconut
Directions:
Preheat oven to 350 degrees. Prepare 2 9” round cake pans by spraying with cooking spray, lining with parchment and spraying again. 9 x 13 cake pan sprayed with cooking spray, or 3 8” pans, etc. This is a moist cake and needs parchment and cooking spray to release from pan easily.
Mix thoroughly cooking oil or applesauce, sugar and 3 eggs until light lemon colored batter.
In a medium bowl, mix together the flour, baking soda, baking powder, salt and cinnamon. Add to the oil/egg mixture a little at a time until completely incorporated.
In a food processor or box grater, grate carrots and add to cake mixture. Add crushed pineapple, coconut and chopped nuts and mix until all combined.
Divide batter into the cake pans and bake 35-40 minutes for the 9” round cake pans, and the 9x13 cake pan. 25-30 minutes for the 3 8” cake pans.
Bake and test with a toothpick in the center of the cake to make sure it comes out clean.
Remove cakes and cool on a rack, removing the parchment paper.
Frost with the cream cheese frosting and decorate with nuts or coconut, as desired.
Best served after it has been refrigerated for at least one hour.
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