Carrot Cake

Preheat oven to 350 degrees F. Grease a 9″ x 13″ pan.

Beat together in large bowl:

  • 4 eggs
  • 1/2 + 1/8 c vegetable oil
  • 1/2 + 1/8 c unsweetened applesauce
  • 1 1/2 c white sugar
  • 2 tsp vanilla extract

Mix in smaller bowl:

  • 2 c all-purpose flour
  • 2.5 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3 tsp ground cinnamon
  • 1/4 tsp nutmeg

Combine dry and wet ingredients, then add:

  • 1 8 oz can crushed pineapple (drained)
  • 3 c grated carrots
  • 1 c unsweetened coconut (optional)

Bake for 40 to 50 minutes or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely (unless you’re using a glass baking dish, in which case you can leave it in there).

Icing

Beat until creamy in a medium bowl:

  • 1/2 c butter, softened
  • 8 oz cream cheese, softened
  • 3 c icing sugar
  • 1 tsp vanilla extract
  • 1 c unsweetened coconut (optional)

Wait to ice the cake until it has cooled completely!

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