To Die For Carrot Cake



Ingredients
Cake:
One

1 1/4 cups unsweetened applesauce or oil, this is what my Nana used
2 cups granulated sugar
3 eggs room temperature

Two

2 cups all-purpose flour
1 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon

Three

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}

Cream Cheese Frosting:

1/2 cup butter softened
8 oz cream cheese softened
1 tsp vanilla
1 lb powdered sugar
top with toasted pecans or coconut if desired


Instructions


  • Preheat oven to 350 degrees.
  • Combine #1 ingredients. Add #2 ingredients. Stir in #3 ingredients.
  • Pour into a lightly greased 9 x 13 , two 9-inch pans or three 8-inch pans. (The cake is very moist so cutting parchment for the bottom of your pans will ensure they don't stick. I prefer to use the non-stick baking spray that has the flour in it for easy cake removal.)
  • Bake for 35-40 minutes for the 9x13 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.

Comments

Post a Comment

Popular posts from this blog

Buttermilk Blueberry Breakfast Cake

Image
INGREDIENTS ½ cup (8 tablespoons | 4 oz | 113 g ) unsalted butter, room temperature zest from 1 large lemon 1 cup (214 g)  sugar (set aside 1 tablespoon for sprinkling) 1 egg, room temperature 1 tsp. vanilla 2 cups (256 g) all-purpose flour (set aside 1/4 cup of this to toss with the blueberries) 2 tsp. baking powder 1 tsp. kosher salt (I like 1.25 tsp) 2 cups fresh blueberries, picked over ½ cup buttermilk,  INSTRUCTIONS Preheat the oven to 350ºF. Using a stand mixer or hand-held mixer, cream the butter with the lemon zest and the 1 cup minus 1 tablespoon of sugar until light and fluffy. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt. Add half of the flour mixture to the batter, and stir with spatula to incorporate. Add all of the buttermilk. Stir. Add remaining flour, and stir until flour is absorbed. Fold in the blueberries. (Leave excess flour from the blueberry bo
Read more

Zuppa Toscana Soup {Olive Garden Copycat Recipe}

Image
Ingredients 2 tsp olive oil 1 lb Italian Sausage (casings removed if necessary) 4 oz bacon (about 4 slices), diced into small pieces* 1 cup chopped yellow onion (about 1 small onion) 3 (14.5 oz) cans low-sodium chicken broth 2 cups water 1 1/2 lbs Russet potatoes, scrubbed and rinsed then sliced into halves, halves diced into 1/6-inch slices 1 1/2 tsp granulated sugar 1/2 tsp fennel seeds, crushed (optional) Salt and freshly ground black pepper 2 cups half and half 1 1/2 cups packed chopped kale Finely shredded Romano cheese for serving, optional Instructions Heat olive oil in a large non-stick saucepan over medium-high heat. Crumble sausage into 1-inch pieces and add to saucepan. Cook sausage, stirring occasionally until cooked through. Drain sausage onto a plate or baking dish lined with paper towels, set sausage aside.  Add diced bacon to saucepan, return to heat and saute 3 minutes, stirring occasionally. Add diced onions and saute mixture until bacon is cooked through and onions a
Read more

One Pan Pork Chops with Apples and Onions

Image
INGREDIENTS 2 Tbsp olive oil divided 3-4 oz bone-in pork chops whatever with comfortably fit in your pan Kosher salt and black pepper to taste 3/4 cup low sodium chicken stock 1 tsp Dijon mustard or whole-grain Dijon 1 Tbsp fresh sage chopped 1 1/2 tsp fresh rosemary chopped 1/2 tsp fresh thyme chopped 1/2 tsp kosher salt 1/4 tsp black pepper 2 medium apples thinly sliced (I used Gala) 1 small red onion thinly sliced INSTRUCTIONS Season both sides of pork chops with kosher salt and black pepper. Add 1 Tbsp olive oil to large heavy bottomed  pan (or skillet), and heat over MED-HIGH heat. Add pork chops to pan, leaving at least an inch between the  chops to ensure even cooking and browning. Sear 3-5 minutes per side, or until pork chops are mostly done.  Chops will continue cooking in the sauce later. Remove pork chops to a plate. In a small mixing bowl, whisk together chicken stock and mustard, set aside. Add remaining 1 Tbsp oil to the pan, then add apples and onions. Cook 4 minutes, s
Read more