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This To Die For Carrot Cake receives rave reviews for it's unbelievable moistness and flavor!
Truly the BEST CARROT CAKE you'll ever try! So easy to make and as an added bonus,
there's no oil or butter! I know this cake will quickly become a family favorite!
Ingredients
Cake:
One
1 1/4 cups unsweetened applesauce or oil, this is what my Nana used
2 cups granulated sugar
3 eggs room temperature
Two
2 cups all-purpose flour
1 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
Three
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}
Instructions
1. Preheat oven to 350 degrees.
2. Combine #1 ingredients. Add #2 ingredients. Stir in #3 ingredients.
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. 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. Let cakes cool for 10 minutes in the pan and then remove to a cooling rack and let cool completely.
Notes
The frosting recipe can be doubled if you are planning on piping a border and adding a lot of frosting decorations to
the top of the cake.
Nutrition
Calories: 499kcal | Carbohydrates: 77g | Protein: 5g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 61mg | Sodium:
274mg | Potassium: 267mg | Fiber: 3g | Sugar: 61g | Vitamin A: 3110IU | Vitamin C: 4.6mg | Calcium: 65mg | Iron: 1.6mg