To-Die-For Carrot Cake


  • 1¼ cups unsweetened applesauce (or oil, this is what my Nana used)
  • 2 cups sugar
  • 3 eggs
  • 2 cups flour
  • 1 tsp baking soda
  • 1½ tsp baking powder
  • ½ tsp salt
  • 1 tsp cinnamon
  • 2 cups grated carrots
  • 1 cup coconut
  • 1 cup chopped nuts (optional)
  • 1 tsp vanilla
  • 1 cup Dole crushed pineapple (not drained!) {use the pineapple in JUICE not syrup}
Cream Cheese Frosting:
  • ½ cup butter (softened)
  • 8 oz cream cheese (softened)
  • 1 tsp vanilla
  • 1 lb powdered sugar
  1. Preheat oven to 350 degrees.
  2. Combine #1 ingredients. Add #2 ingredients. Stir in #3 ingredients.
  3. Pour into a lightly greased 9 x 13 or two 8 or 9-inch pans.
  4. Bake for 35-40 minutes or until a toothpick comes out clean. Let cakes cool completely!
For the frosting:
  1. Beat the butter and cream cheese until nice and fluffy. Add in the vanilla and powdered sugar and beat until nice and smooth. In the interest of full disclosure, I ALWAYS double this recipe. We love our cream cheese frosting and although I never use it all, it’s amazing on top of graham crackers. That’s how my Nana would serve it to us for snacks 😉
  2. Invert the cake onto a cake plate or stand.
  3. Apply a generous dollop of frosting and spread…
  4. Gently place the second cake on top and continue frosting.
  5. Sometimes if the cake is crumbly, I’ll do a crumb coat. If I’m in a hurry or don’t think it’s going to be an issue, I’ll skip this step.