Best Carrot Cake
BEST CARROT CAKE
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|PINEAPPLE CREAM CHEESE FROSTING|
|1 1/2 tsp||pineapple juice|
|2 c||powered sugar or confectioner's sugar|
|1/2 c||butter, softened (1 full stick)|
|1 tsp||vanilla extract|
|16 oz||cream cheese, softened|
|1 tsp||baking soda|
|1/2 tsp||baking powder|
|1 pinch||allspice, ground|
|1/2 c||vegetable oil|
|1 c||applesauce, unsweetened|
|3 c||carrots, grated|
|1 c||walnuts, chopped|
|8 1/2 oz||pineapples, crushed|
|1/4 c||golden raisins|
|1/4 c||coconut, flaked|
|crisco spray with flour|
Preheat oven to 350 degrees.
Mix flour, cinnamon, salt, baking soda, baking powder, nutmeg, and allspice in a bowl.
In a seperate bowl mix oil, applesauce, pineapples, raisins, and coconut.
Add eggs by hand to dry mix 1 by 1.
Then using an electric mixer on low setting to add the wet mix to egg mix.
Then by hand mix in the carrots and walnuts.
Use some crisco spray w/ flour and spray 2 9 inch pans.
Pour batter into the pans
Cook for about 40 mins or until a toothpick comes out clean.
For the icing mix the butter and cream cheese with electric mixer.
Add powdered sugar little by little.
Once the sugar is in add the pineapple juice, then the vanilla extract.
Once the cake has cooled, ice the cake.