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Carrot Cake
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Description
I’m always on the hunt for the best carrot cake. So far, this is leading the race in my recipe collection. It is a really moist carrot cake, so I think you’ll like it, if you like that “sort of thing.” If you like your cakes a little on the dry side, steer clear.
Ingredients
- 2 cups All-purpose Flour
- 2 teaspoons Baking Powder
- 1-½ teaspoon Baking Soda
- 1 teaspoon Salt
- 2-½ teaspoons Cinnamon
- 4 whole Eggs
- ¾ cups Vegetable Oil
- ¾ cups Unsweetened Applesauce
- 2 cups Sugar
- 2-¾ cups Carrots, Shredded
- 8 ounces, weight Crushed Pineapples, Drained
- 1 cup Flaked Coconut
- ¾ cups Walnuts, Chopped
- _____
- FOR THE ICING:
- 16 ounces, weight Cream Cheese
- 1 cup Butter, Softened
- 8 cups Powdered Sugar
- 2 Tablespoons Milk
Preparation
1. Mix the first five ingredients (flour, baking powder, baking soda, salt, cinnamon) in a bowl.
2. In a second bowl, mix the eggs, oil, applesauce, and sugar.
3. Add the flour mix to the second bowl slowly.
4. Add carrots, pineapple, coconut, and nuts.
5. Put in a floured pan, and bake at 325 degrees for 35-40 minutes (about 25 minutes for cupcakes).
6. Icing: blend powdered sugar, butter, cream cheese, and milk. Ice the cake (I halve this recipe for the cupcakes).
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