Description
This classic carrot cake is incredibly moist and flavorful, made with grated carrots, crushed pineapple, and a hint of cinnamon, then layered with a rich and creamy homemade cream cheese frosting. Perfect for celebrations or as a delicious dessert.
Ingredients
Units
Scale
Cake:
- 1 1/4 cups unsweetened applesauce or oil
- 2 cups granulated sugar
- 3 eggs, room temperature
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 2 cups grated carrots
- 1 cup shredded sweetened coconut
- 1 cup chopped nuts (optional)
- 1 teaspoon vanilla extract
- 1 cup Dole crushed pineapple, with juice (use pineapple in juice, not syrup)
Cream Cheese Frosting:
- 1/2 cup butter, softened
- 8 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- 1 pound powdered sugar
- Toasted pecans or coconut for topping (optional)
Instructions
- Preheat oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the carrot cake.
- Mix wet ingredients: In a large bowl, combine the unsweetened applesauce (or oil), granulated sugar, and room temperature eggs until well incorporated.
- Add dry ingredients: To the wet mixture, add the all-purpose flour, baking soda, baking powder, salt, and cinnamon. Stir gently until combined.
- Incorporate carrot mixture: Fold in the grated carrots, shredded sweetened coconut, chopped nuts if using, vanilla extract, and the crushed pineapple with juice, mixing until all ingredients are evenly distributed.
- Prepare the pans: Lightly grease a 9 x 13 inch pan, two 9-inch pans, or three 8-inch pans. For easier cake removal, consider lining the bottoms with parchment paper and using a non-stick baking spray that contains flour.
- Bake the cake: Pour the batter into the prepared pans. Bake in the preheated oven for 35-40 minutes for 9 x 13 or 9-inch pans, or 25-30 minutes for 8-inch pans. Test doneness by inserting a toothpick into the center; it should come out clean.
- Cool the cake: Once baked, let the cakes cool in the pans for 10 minutes. Then, remove the cakes from the pans and transfer them to a cooling rack to cool completely.
- Make the frosting: In a mixing bowl, beat the softened butter and cream cheese until fluffy. Add vanilla extract and powdered sugar, then continue beating until smooth and creamy.
- Assemble the cake: Invert the cooled cake layer onto a cake plate or stand. Apply a generous layer of frosting and spread evenly. If using multiple layers, gently place the next cake layer on top and repeat frosting. Do this for all layers.
- Chill before serving: Refrigerate the assembled and frosted cake for at least one hour to allow the frosting to set before slicing and serving. Optionally, top with toasted pecans or coconut for garnish.
Notes
- Using parchment paper on the bottom of pans helps prevent the moist cake from sticking.
- Ensure eggs are at room temperature to help with even mixing.
- You can substitute applesauce with oil if preferred; applesauce makes the cake a bit lighter.
- If you do not prefer nuts, they can be omitted without affecting the cake texture significantly.
- Refrigerating the cake before serving improves frosting firmness and flavor melding.
- Do not drain the pineapple; use it with the juice for extra moisture.
Nutrition
- Serving Size: 1 slice (1/16 of cake)
- Calories: 370
- Sugar: 31g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0.2g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg
