This cake is so moist and flavorful. The addition of the butter into the cream cheese icing lightens it up enough to let you over frost…. who doesn’t want to do that?!?
What you need:
1 1/4 cup unsweetened applesauce
2 cups raw cane sugar
3 large brown eggs
2 cups all purpose flour
1 tsp. Baking soda
1 1/2 tsp. Baking powder
1/2 tsp. Salt
1 1/2 tsp. Cinnamon
2 cups grated carrots
1 cup shredded coconut (sweetened)
1 cup chopped pecans
1 cup crushed pineapple in juice not drained
1 cup sweet cream butter softened unsalted
16 oz. cream cheese softened
2 tsp. Vanilla
2 lbs. powdered sugar
how to make it:
Preheat the oven to 350 degrees
Combine ingredients in bowl #1 then add in combined ingredients from bowl #2.
Stir in ingredients from bowl #3.
Pour the batter into 2 10″ round pans.
Bake for 33 minutes or until a toothpick comes out clean.
Let cool for 20 minutes before removing from pan. Then place on a cooling rack until completely cooled.
For the frosting:
Beat the butter and cream cheese on high until fluffy.
Add in the vanilla then the powdered sugar a cup or 2 at a time.
Beat until smooth and fluffy.
Spread a thick layer of frosting between the two cakes. Generously apply frosting to top and sides.
Garnish with pecans and grated carrot.