Ingredients

The following ingredients have 16 Servings
  • 1 ¼ cups unsweetened applesauce (or oil, this is what my Nana used)
  • 2 cups granulated sugar
  • 3 eggs (room temperature)
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 2 cups grated carrots
  • 1 cup shredded sweetened coconut
  • 1 cup chopped nuts (optional)
  • 1 tsp vanilla
  • 1 cup Dole crushed pineapple (not drained! {use the pineapple in JUICE not syrup})
  • ½ cup butter (softened)
  • 8 ounces cream cheese (softened)
  • 1 teaspoon vanilla
  • 1 pound powdered sugar
  • top with toasted pecans or coconut if desired

Instruction

  • Preheat oven to 350 degrees.
  • Combine #1 ingredients. Add #2 ingredients. Stir in #3 ingredients.
  • Pour into a lightly greased 9 x 13 , two 9-inch pans or three 8-inch pans. (The cake is very moist so cutting parchment for the bottom of your pans will ensure they don't stick. I prefer to use the non-stick baking spray that has the flour in it for easy cake removal.)
  • Bake for 35-40 minutes for the 9x13 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.