To Die For Carrot Cake (Print Version)
# Ingredients:
→ Cake
01 -
1 ¼ cups unsweetened applesauce or oil
02 -
2 cups granulated sugar
03 -
3 eggs, room temperature
04 -
2 cups all-purpose flour
05 -
1 teaspoon baking soda
06 -
1 ½ teaspoons baking powder
07 -
½ teaspoon salt
08 -
1 teaspoon cinnamon
09 -
2 cups grated carrots
10 -
1 cup shredded sweetened coconut
11 -
1 cup chopped nuts, optional
12 -
1 teaspoon vanilla extract
13 -
1 cup Dole crushed pineapple (not drained, use pineapple in juice)
→ Cream Cheese Frosting
14 -
½ cup butter, softened
15 -
8 ounces cream cheese, softened
16 -
1 teaspoon vanilla extract
17 -
1 pound powdered sugar
18 -
Toasted pecans or shredded coconut, optional (for topping)
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Combine Group #1 ingredients in a bowl. Add Group #2 ingredients and mix well. Stir in Group #3 ingredients last until evenly combined.
02 -
Pour the batter into a lightly greased 9x13-inch pan, two 9-inch pans, or three 8-inch pans. For best results, line the bottoms of the pans with parchment paper or use non-stick baking spray with flour. Bake at 350°F for 35-40 minutes for 9x13 and 9-inch pans, or 25-30 minutes for 8-inch pans. The cake is done when a toothpick inserted into the center comes out clean.
03 -
Let the cakes cool in the pans for 10 minutes before transferring to a wire cooling rack. Allow the cakes to cool completely before frosting.
04 -
Beat the softened butter and cream cheese together until fluffy. Add the vanilla extract and powdered sugar gradually, beating until smooth.
05 -
Invert the first cake layer onto a serving plate. Spread a generous amount of frosting on top. Carefully place the second layer on top and spread more frosting evenly. Repeat for the third layer if applicable, then frost the sides of the cake. Optionally, garnish with toasted pecans or coconut.
06 -
Refrigerate the frosted cake for at least one hour before serving for the best texture and flavor.
# Notes:
01 -
For added flavor, toast the nuts or coconut before using them as a topping or in the batter.