Carrot Cake

Ingredient List

1 1/4 C Cinnamon Applesauce

1 1/4 C Sugar

3 Eggs

2 C Flour

1 Tsp. Baking Soda

1 1/2 Tsp. Baking Powder

1/2 Tsp Salt

1 Tsp. Cinnamon

2 C Grated Carrots

1/2 C Coconut

1/2 C Chopped Candied Pecans

1 Tsp. Vanilla

1 C Crushed Pineapple, with Juice


1/2 C Butter Softened

8 oz. Cream Cheese, Softened

1 Tsp. Vanilla

1 lb. Powdered Sugar

CARROT CAKE!!!! I made this carrot cake for Mother’s Day and also Tomithy’s Birthday. Tom really enjoys carrot cake as long as it is made with the “Real Cream Cheese Icing”. I do my best in order to make things according to Tom’s wishes….at least for his birthday. LOL. Here is how I made this cake.

So one of the things with this cake is it DOES take a lot of dishes in order to make sure the flavors are all in incorporated properly. The first bowl gets the applesauce (you can use unsweetened, but I prefer to use my own home made apple sauce), sugar and eggs. Set the bowl aside.

In bowl number 2, combine the flour, baking soda, baking powder, salt and cinnamon. Set aside.

In bowl number 3 I combine the carrot, coconut, pecans (I used the candied pecans but you can use regular if you prefer), vanilla and crushed pineapple with the juice.

Now I place the items from bowl 1 and 2 together into the same bowl and mix well. Then add the ingredients from the 3rd bowl and mix some more.

Pour the cake batter into a well greased 9 by 13 inch cake pan. Or if you want to get fancy, 2 9 inch round cake pans.

Bake for 35-40 minutes in a 325 degree oven or until the cake is cooked all the way through. Allow the cake to cool completely.

Now that the cake is cooled, you can take your icing that you made and smear it on top. The icing is simple. You take all the ingredients and just mix them really well until the icing has formed. I use my stand mixer for this! After the icing is on the cake, you can cut and enjoy! This cake is full of flavor, very moist and just a wonderful treat that is perfect any time of the year!

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