Description
This moist and flavorful carrot cake is made with applesauce, crushed pineapple, and warm spices. Topped with silky cream cheese frosting, it’s the perfect dessert for any occasion!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 ¼ cups unsweetened applesauce
- 2 cups granulated sugar
- 3 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 2 cups grated carrots
- 1 cup crushed pineapple (drained)
- 1 cup shredded sweetened coconut
- 1 cup chopped walnuts or pecans (optional)
For the Cream Cheese Frosting:
- 8 oz cream cheese (softened)
- ½ cup butter (softened)
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or a 9×13-inch baking dish.
- In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- In a separate bowl, mix applesauce, sugar, eggs, and vanilla. Gradually add the dry ingredients.
- Fold in grated carrots, crushed pineapple, coconut, and nuts.
- Pour batter into prepared pans and bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cakes for 10 minutes in the pan, then transfer to a wire rack.
- Prepare the frosting by beating cream cheese and butter until smooth. Add vanilla, then gradually mix in powdered sugar.
- Frost the cake once fully cooled. Serve and enjoy!
Notes
- Use freshly grated carrots for the best texture.
- Drain the crushed pineapple well to avoid excess moisture.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American