Ingredients<\/u>:<\/b>
\nCake:<\/b><\/p>\n
One<\/u>
\n1 1\/4 cups unsweetened applesauce or oil, this is what my Nana used
\n2 cups granulated sugar
\n3 eggs room temperature<\/p>\n
Two<\/u>
\n2 cups all-purpose flour
\n1 tsp baking soda
\n1 1\/2 tsp baking powder
\n1\/2 tsp salt
\n1 tsp cinnamon<\/p>\n
Three<\/u>
\n2 cups grated carrots
\n1 cup shredded sweetened coconut
\n1 cup chopped nuts optional
\n1 tsp vanilla
\n1 cup Dole crushed pineapple not drained! {use the pineapple in JUICE not syrup}<\/p>\n
Cream Cheese Frosting:<\/b>
\n1\/2 cup butter softened
\n8 oz cream cheese softened
\n1 tsp vanilla
\n1 lb powdered sugar
\ntop with toasted pecans or coconut if desired<\/p>\n
Directions<\/u>:<\/b>
\nPreheat oven to 350 degrees.
\nCombine #1 ingredients. Add #2 ingredients. Stir in #3 ingredients.
\nPour 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.)
\nBake 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.
\nLet cakes cool for 10 minutes in the pan and then remove to a cooling rack and let cool completely.
\nFor the frosting:
\nBeat the butter and cream cheese until nice and fluffy. Add in the vanilla and powdered sugar and beat until nice and smooth.
\nInvert the cake onto a cake plate or stand.
\nApply a generous dollop of frosting and spread…
\nGently place the second cake on top and continue frosting. Repeat with the third cake if you made three.
\nRefrigerate for an hour before serving for best results.<\/p>\n
Notes<\/u>:<\/b>
\nThe frosting recipe can be doubled if you are planning on piping a border and adding a lot of frosting decorations to the top of the cake.<\/p>\n