What better way to celebrate the spring season than with some delicious carrot cake.
1 1/4 cups applesauce
2 cups granulated sugar
3 eggs room temperature
2 cups all-purpose flour
1 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
2 cups grated carrots
1 cup chopped nuts optional
1 tsp vanilla
1 cup crushed pineapple, not drained!
Cream Cheese Frosting:
1/2 cup butter, softened
8 oz cream cheese softened
1 tsp vanilla
1 lb powdered sugar
top with nuts or coconut if desired
Preheat oven to 350 degrees.
Combine #1 ingredients. Add #2 ingredients. Stir in #3 ingredients.
Pour into a lightly greased and floured 9 x 13 , two 9-inch pans or three 8-inch pans. (The cake is very moist so cutting parchment for the bottom of the pans will ensure they don’t stick).
Bake for 35-40 minutes for the 9×13 and 9-inch pans and 25-30 minutes for the 8-inch pans. You’re looking for an inserted toothpick to come out clean.
Let cakes cool for 10 minutes in the pan and then remove to a cooling rack and let cool completely.
For the 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 onto a cake plate or stand.
Apply a generous dollop of frosting and spread.
Gently place the second cake on top and continue frosting. Repeat with the third cake if you made three.
Refrigerate for an hour before serving for best results.