TO DIE FOR CARROT CAKE

There is nothing like a cake to transform an ordinary party into a celebration. There’s something so festive about cakes that scream it’s time to PARTY! Today I’m sharing a cake recipe with you all that’s a family heirloom. I can’t believe I’ve waited this long to share this recipe with you!

This is my Nana’s recipe – slightly modified – and it is sooo amazing!  I get requests several times a year for this To Die For Carrot Cake and made it just last week for my sister’s birthday.  I love this recipe because it’s a one-two-three recipe and that makes it so easy! It also is a one-bowl wonder which I love.

This carrot cake with pineapple makes it so moist and the addition of coconut adds a sweet, delicate flavor that you’re going to love!

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

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 , 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.)
4. ..............................

for full recipes please see : www.momontimeout.com

Tweet