“To Die For” Carrot Cake Recipe Quick amp Easy

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BUY ANN SIGGARD'S COOKBOOK HERE! - https://bit.ly/3ciPkGR • “To Die For” Carrot Cake • Ingredients: • 1 ¼ cup unsweetened applesauce OR vegetable oil • 2 cups sugar • 3 large eggs • 2 tsp. vanilla extract • 2 cups flour • 1 tsp. baking soda • 1 ½ tsp. baking powder • ½ tsp. salt • 2 tsp. cinnamon • 2 cups grated carrots • 1 cup shredded sweetened coconut • 1 cup Dole crushed pineapple (undrained, in juice) • 1 cup chopped walnuts or pecans (optional) • Cream Cheese Frosting: • ½ cup unsalted butter • 8 oz. pkg. of cream cheese • 1 tsp. vanilla extract • 1 lb. or 4 cups of powdered sugar • Topping: Toasted nuts and coconut • Directions: • Preheat oven to 350 degrees. Prepare 2 9” round cake pans by spraying with cooking spray, lining with parchment and spraying again. 9 x 13 cake pan sprayed with cooking spray, or 3 8” pans, etc. This is a moist cake and needs parchment and cooking spray to release from pan easily. • Mix thoroughly cooking oil or applesauce, sugar and 3 eggs until light lemon colored batter. • In a medium bowl, mix together the flour, baking soda, baking powder, salt and cinnamon. Add to the oil/egg mixture a little at a time until completely incorporated. • In a food processor or box grater, grate carrots and add to cake mixture. Add crushed pineapple, coconut and chopped nuts and mix until all combined. • Divide batter into the cake pans and bake 35-40 minutes for the 9” round cake pans, and the 9x13 cake pan. 25-30 minutes for the 3 8” cake pans. • Bake and test with a toothpick in the center of the cake to make sure it comes out clean. • Remove cakes and cool on a rack, removing the parchment paper. • Frost with the cream cheese frosting and decorate with nuts or coconut, as desired. • Best served after it has been refrigerated for at least one hour.

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