Water is wet. Sky is blue. We eat carrot cake. Some things are just the way they are. This carrot cake has been refined over the years, and since I don’t usually measure, it’s slightly different every time. But that adds to the fun! Most recently, it was Captain’s requested cake for his birthday, and it was gone within a day or two.The ratio of frosting to cake is very important, and the toppings can vary from nuts to coconut to whatever you fancy. Enjoy!
Ingredients
Cake
- 1 cup apple sauce (or vegetable oil)
- 2 eggs
- 1 cup sugar
- 1 cup cake flour (sifted)
- ½ tsp baking soda
- 2 tsp baking powder
- 1¼ cups grated carrot
- 1 cup shredded sweetened coconut
- 1 cup pecans
- ½ cup crushed pineapple
- 1 tsp vanilla essence
- ¼ tsp salt
- ½ tsp cinnamon
Cream Cheese Frosting
- 1 stick unsalted butter
- 2 packs cream cheese
- 1 lbs powdered sugar
- 1 tsp vanilla essence
Instructions
Cake
- Mix apple sauce, eggs and sugar together (use a spoon).
- Add cake flour, baking soda and baking powder. Mix it in. Then add carrot, coconut, pecans, crushed pineapple and vanilla essence. Mix with a spoon until combined.
- Bake for 30 minutes at 350°F.
Cream Cheese Frosting
- Mix butter, vanilla essence and cream cheese together until creamy. Use a hand mixer. Then slowly add sugar until incorporated.
- Ice the cake with the frosting to your own design and taste.
Photos
