This is the Carrot Cake of ALL Carrot Cakes! You will be surprised and how dense yet super moist it is. I had several taste testers tell me it was the BEST carrot cake they have ever tasted. So give it a try and see if you agree.
Carrot Cake
2 Cups Sugar
1 Cup Applesauce
3 Eggs, beaten
1 teaspoon Vanilla
2 1/2 Cups All Purpose Flour
2 teaspoons Cinnamon
2 teaspoons Baking Soda
1 1/2 teaspoon Salt
1 Cup Pecan Pieces
2 Cups Carrots, shredded
1 (20 oz.) Crushed Pineapple, drained
~Frosting
2 (8 oz.) Cream Cheese, softened
1 Cup Butter, softened
1 Tablespoon Vanilla
4-6 Cups Powdered Sugar
Preheat oven to 350 degree’s.
Combine sugar, applesauce, eggs, vanilla in a mixing bowl, mix on low to incorporate together. Sift together the flour, cinnamon, baking soda and salt. Add this to the mixing bowl, mix on medium speed for 2 minutes. Next add in the carrots, pineapple and pecans, blend all ingredients together. Lightly spray 2 (8- inch) round cake pans, that have been lined with parchment paper. Divide batter evenly among the two pans. Bake for 22-28 minutes. Let the cakes cool in the pan for 15 minutes before you turn out onto a wire rack to cool completely. (I like to freeze the cake rounds over night, and frost them the next day.) Now start to make your cream cheese frosting by beating together the cream cheese and butter. Add in the vanilla and powdered sugar, beating until smooth. Let the frosting chill for at least 1 hour before frosting. I like to add a little pecan pieces to the edge of the frosted cake for a prettier look. Keep cake chilled until you are ready to serve.
Happy Baking, Lark
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