Borrowed and Shareing
To Die For Carrot Cake
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To Die For Carrot Cake – The BEST Carrot Cake you’ll ever try! (…and it’s made with applesauce!)
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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 Cakeand 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! The pineapple makes this cakes so moist and the addition of coconut adds a sweet, delicate flavor that you’re going to love!
My Nana’s recipe is super simple and tastes incredible but what’s a carrot cake without cream cheese frosting??
In the interest of full disclosure, I ALWAYS double this recipe. We love our cream cheese frosting and although I never use it all, it’s amazing on top of graham crackers. That’s how my Nana would serve it to us for snacks ;)
Invert the cake onto a cake plate or stand.
Apply a generous dollop of frosting and spread…
Gently place the second cake on top…
and continue frosting.
Sometimes if the cake is crumbly, I’ll do a crumb coat. If I’m in a hurry or don’t think it’s going to be an issue, I’ll skip this step.
You can decorate the cake however you want {of course!} and I do it differently every time. I left out the nuts in this recipe and opted to decorate with them instead. I chopped up some pecans…
…and then inverted a bowl onto the cake. I spread the pecans around the bowl…
and ended up with a nice clean circle on the center of the cake.
I could have left it like this but my family loves coconut so I filled in the center with shredded coconut. Turned out really pretty!
Now all we needed was some candles…
And a birthday girl to blow them out…
What a cake!!
I’d love for you to give this recipe a try – it really will blow your mind! I like to use light cream cheese frosting and then subbing the applesauce for the oil, well, obviously you can now have two pieces of cake ;)
To-Die-For Carrot Cake {Recipe}
Author: Trish - Mom On Timeout
Recipe type: Dessert
Ingredients
Cake:
One
- 1¼ cups unsweetened applesauce (or oil, this is what my Nana used)
- 2 cups sugar
- 3 eggs
Two
- 2 cups flour
- 1 tsp baking soda
- 1½ tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
Three
- 2 cups grated carrots
- 1 cup 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:
- ½ cup butter (softened)
- 8 oz cream cheese (softened)
- 1 tsp vanilla
- 1 lb powdered sugar
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Instructions
- Preheat oven to 350 degrees.
- Combine #1 ingredients. Add #2 ingredients. Stir in #3 ingredients.
- Pour into a lightly greased 9 x 13 or two 8 or 9-inch pans.
- Bake for 35-40 minutes or until a toothpick comes out clean. Let cakes cool completely!
For the frosting:
- Beat the butter and cream cheese until nice and fluffy. Add in the vanilla and powdered sugar and beat until nice and smooth. In the interest of full disclosure, I ALWAYS double this recipe. We love our cream cheese frosting and although I never use it all, it's amazing on top of graham crackers. That's how my Nana would serve it to us for snacks ;)
- Invert the cake onto a cake plate or stand.
- Apply a generous dollop of frosting and spread...
- Gently place the second cake on top and continue frosting.
- Sometimes if the cake is crumbly, I'll do a crumb coat. If I'm in a hurry or don't think it's going to be an issue, I'll skip this step.
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