This is as Easy as This Cake Gets!

I didn’t have great expectations for my first encounter with carrot cake, given my history. But I’ll try just about anything, once. That first bite was a revelation! Texture and sweet, crunchy flavors filled my mouth. This began my love affair with carrot cake.

This recipe is easy! You make the cake all in one bowl, in cumulative steps. Another thing that I really like about this recipe is that it includes crushed pineapple, which results in that heavy, dense, moist cake that I love. There is also coconut, adding another sweet note and lots of texture.

For ease-of-preparation, taste and texture, this is a keeper. Put it to your family’s vote soon!

INGREDIENTS

For the Cake

Step 1

1¼ cups unsweetened applesauce (or oil, this is what my Nana used)

2 cups granulated sugar

3 eggs, room temperature

Step 2

2 cups all-purpose flour

1 tsp baking soda

1½ tsp baking powder

½ tsp salt

1 tsp cinnamon

Step 3

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}

For the Cream Cheese Frosting:

1 cup butter (softened)

16 oz. cream cheese (softened)

2 tsp vanilla

2 lbs. powdered sugar

Top with toasted pecans or coconut if desired

DIRECTIONS

Preheat oven to 350 degrees F.

Combine Step 1 ingredients. Add Step 2 ingredients. Stir in Step 3 ingredients.

Pour into a lightly greased 9 x 13 (or two 9-inch pans or three 8-inch pans). Bake 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.

Let cakes cool for 10 minutes in the pan and then remove to a cooling rack and let cool completely.

For the frosting:

Beat the butter and cream cheese until nice and fluffy. Add in the vanilla and powdered sugar and beat until nice and smooth.

Invert the cake onto a cake plate or stand.

Apply a generous dollop of frosting and spread…

Gently place the second cake on top and continue frosting. Repeat with the third cake if you made three.

Refrigerate for an hour before serving for best results.

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Quick Tip: The cake is very moist so cutting parchment for the bottom of your pans will ensure the cake doesn’t stick. Try the non-stick baking spray with flour in it, for easy cake removal.

Recipe and photo courtesy of Trish at momontimeout.com

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