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Carrot Cake

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This To Die For Carrot Cake is a decadent treat that combines moist, flavorful layers with a tangy cream cheese frosting. Packed with grated carrots, shredded coconut, and a hint of pineapple, this cake is a crowd-pleaser that will leave everyone asking for seconds. Perfect for any occasion, it’s a dessert worth celebrating!

Ingredients

Cake:

  • 1 ¼ cups unsweetened applesauce (or oil)
  • 2 cups granulated sugar
  • 3 eggs (room temperature)
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp cinnamon
  • 2 cups grated carrots
  • 1 cup shredded sweetened coconut
  • 1 cup chopped nuts (optional)
  • 1 tsp vanilla extract
  • 1 cup crushed pineapple (in juice, not syrup, undrained)

Cream Cheese Frosting:

  • ½ cup butter (softened)
  • 8 oz cream cheese (softened)
  • 1 tsp vanilla extract
  • 1 lb powdered sugar
  • 1 cup chopped nuts or toasted coconut (optional, for garnish)

Instructions

  • Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  • In a large bowl, mix the applesauce (or oil), granulated sugar, and eggs until smooth.
  • Add flour, baking soda, baking powder, salt, and cinnamon, stirring until combined.
  • Mix in grated carrots, shredded coconut, pineapple with juice, nuts (if using), and vanilla extract.
  • Pour batter evenly into the prepared pans and bake for 30-35 minutes or until a toothpick comes out clean.
  • Allow cakes to cool completely before frosting.
  • For the frosting, beat softened butter, cream cheese, and vanilla until smooth. Gradually add powdered sugar and continue to beat until light and fluffy.
  • Frost cooled cakes with cream cheese frosting and garnish with toasted nuts or coconut if desired

Notes

  • For a vegan version, replace eggs with flax eggs and use dairy-free butter and cream cheese.
  • For a spicier flavor, add nutmeg or cloves.
  • Store leftovers in an airtight container in the refrigerator for 3-4 days, or freeze for up to 2 months.

Find it online: https://thefamilycooking.com/carrot-cake/