To Die For Carrot Cake

INGREDIENTS

• 1 ¼ cups unsweetened applesauce (or oil, this is what my Nana used)
• 2 cups granulated sugar
• 3 eggs (room temperature)
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon cinnamon
• 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})
• ½ cup butter (softened)
• 8 ounces cream cheese (softened)
• 1 teaspoon vanilla
• 1 pound powdered sugar
• toasted pecans or coconut if desired

INSTRUCTIONS

1. 1 Preheat oven to 350 degrees.
2. 2 Combine #1 ingredients. Add #2 ingredients. Stir in #3 ingredients.
3. 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. 4 Bake for 35-40 minutes for the 9x13 and 9-inch pans and 25-30 minutes for the 8-inch pans. You're looking for an inserted toothpick to come out clean.
5. 5 Let cakes cool for 10 minutes in the pan and then remove to a cooling rack and let cool completely.

NUTRITION

Calories: 499 kcalkcal | Carbohydrates: 77 gg | Protein: 5 gg | Fat: 20 gg | Fiber: 3 gg | Sugar: 61 gg