I found this recipe on http://www.momontimeout.com/2012/08/to-die-for-carrot-cake-recipe/ and it was a super easy recipe. I had everything I needed for this recipe in my fridge and cupboard except the can of crushed pineapple.
So yesterday I ran into the store to grab a can of crushed pineapple! And came home to bake an awesome carrot cake!
1 1/4 cup unsweetened applesauce
2 cups sugar
2 cups flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
2 cups grated carrots
1 cup coconut
1 cup chopped walnuts
1 teaspoon vanilla
1 cup crushed pineapple in juice
Preheat oven to 350 degrees. Lightly coat two 8-inch pans with baking spray.
Combine the first bowl ingredients. Add the second bowl to the first bowl. Stir until all of the ingredients are combined. Add the third bowl and stir until the ingredients of all three bowls are combined.
Pour the batter into the prepared cake pans.
Bake at 350 degrees for 35 to 40 minutes until a toothpick comes out clean.
Let the cakes cool completely before turning them out to frost.
2 sticks of butter, (softened)
16 ounces of cream cheese (softened)
2 teaspoons of vanilla
8 cups of powdered sugar
Beat the butter and cream cheese in your stand mixer until they are light and fluffy. Add vanilla and continue mixing.
Add the powdered sugar two cups at a time - continue mixing until the sugar is combined.
Place the first cake on a cake plate and spread a generous amount of icing on top and put the second cake on top.
Start icing the top and sides.
This cake was so fantastic!
My husband loved it! He said it tasted like a Polly's pie. Note: I have never been to a Polly's Pie! I don't think he has either. And it was a cake - not a pie! He was doing his best to be complimentary.