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To Die For Carrot Cake Recipe

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This To Die For Carrot Cake is a delicious, easy-to-make dessert that’s perfect for any occasion. It’s moist and flavorful, thanks to the combination of applesauce, pineapple, and optional coconut and nuts. Topped with a creamy cream cheese frosting, this cake will quickly become a family favorite.

Ingredients

1 cup unsweetened applesauce (or oil)

1 ½ cups granulated sugar

3 large eggs

2 cups all-purpose flour

1 tsp baking soda

1 tsp baking powder

½ tsp salt

1 ½ tsp ground cinnamon

3 cups shredded fresh carrots

1 cup shredded sweetened coconut

1 cup chopped nuts (optional: pecans or walnuts)

1 tsp vanilla extract

1 cup crushed pineapple, drained

Instructions

  • Preheat the oven to 350°F (175°C). Grease and flour three 8-inch cake pans.

  • In a large mixing bowl, combine applesauce, sugar, and eggs.

  • Add the flour, baking soda, baking powder, salt, and cinnamon. Stir until well combined.

  • Mix in the shredded carrots, coconut, and vanilla extract. If using, fold in the chopped nuts and pineapple.

  • Divide the batter evenly between the prepared cake pans.

  • Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

  • Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.

  • For the frosting: Whip together cream cheese and powdered sugar until smooth.

  • Once the cakes are cool, spread a generous layer of frosting between the layers and over the top.

Notes

  • If you prefer, you can substitute oil for applesauce, but applesauce keeps the cake moist and light.

  • The cake can also be made into cupcakes; adjust the baking time to 18-20 minutes.

  • To avoid sticking, grease and flour your pans well or line them with parchment paper.

Find it online: https://recipesbyjanet.com/to-die-for-carrot-cake-recipe/