Carrot Cake with Cream Cheese Frosting

This carrot cake is definitely a crowd-pleaser. Everyone in my family said that it is moist and has the right amount of frosting, making it not too sweet. It is easy to make and the hardest part is shredding the carrots. 

Carrot Cake with Cream Cheese Frosting

Ingredients

Cake:

One

1 1/4 cups of unsweetened applesauce

2 cups of sugar

3 eggs

Two

2 cups flour

1 tsp baking soda

1 1/2 tsp baking powder

1/2 tsp salt

1 tsp cinnamon

Three

2 cups of grated carrots

1 cup of shredded coconut (sweetened or unsweetened doesn't matter)

1 cup of golden raisins 

1 tsp vanilla 

1 cup of crushed pineapple, not drained (use the pineapple in JUICE, not syrup)

Cream Cheese Frosting:

Note: I halved the recipe for the frosting because we didn't want that much. I am putting how much we put in. If you want it to be like the original recipe, then double the ingredients below. 

1/4 cup softened butter

4 oz cream cheese

1/2 tsp vanilla

1/2 lb powdered sugar

Instructions

Preheat the oven to 350F. Combine #1 ingredients. Add #2 ingredients. Stir in #3 ingredients. Pour the mixture into a parchment-lined 10x15-inch baking sheet. Bake for 25-30 minutes or until a toothpick comes out clean. Let cool completely!

 

For the frosting:

Beat the butter and cream cheese until fluffy. Add the vanilla and powdered sugar and beat until smooth. The frosting is now complete.

The final product:

Cut the cake in the sheet into fourths. Using the pieces, layer them with as much frosting as you want in between the pieces. I suggest not to frost the sides of the cake because it may crumble. When storing the leftovers, keep them in an airtight container, in the refrigerator, and enjoy the delicious leftovers!