Monday, August 9, 2010

Carrot Cake


3 eggs
3/4 cup vegetable oil
1/2 cup applesauce
1 cup brown sugar
1 cup white sugar
3 tsp. vanilla extract
2 cups all-purpose flour
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. salt
2 tsp. ground cinnamon
2-3 cups grated carrots (use larger side of grater)
8 oz. can crushed pineapples
1/2 cup coconut
1 cup chopped pecans or walnuts

1/3 cup butter, softened
8 oz. cream cheese, softened
2-3 cups confectioners' sugar
1 tsp. vanilla extract


1. Preheat oven to 350 degrees F. Grease and flour a 9x13 inch pan, or two 9-inch round pans.
In a large bowl, beat together eggs, oil, applesauce, sugars, and vanilla. In a separate bowl, combine flour, baking soda, baking powder, salt and cinnamon. Gradually add dry mixture to wet mixture. Stir in carrots, pineapple, coconut, and fold in pecans. Pour into prepared pan.

2. Bake in the preheated oven for 40 to 50 minutes, (18-20 min for 9-inch rounds) 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.

3. To make the frosting, cream the butter and cream cheese together until completely blended. Add vanilla and blend. Gradually beat in sugar to desired consistency.

*cupcakes-18 min, extra large cupcakes 24-25 min

adapted from Allison & Laurie

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