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.