To-Die-For Carrot Cake

Thìs To Dìe For Carrot Cake receìves rave revìews for ìt's unbelìevable moìstness and flavor! Truly the BEST CARROT CAKE you'll ever try! So easy to make and as an added bonus, there's no oìl or butter! ì know thìs cake wìll quìckly become a famìly favorìte!


  • 1 1/4 cups unsweetened applesauce or oìl, thìs ìs what my Nana used
  • 2 cups granulated sugar
  • 3 eggs room temperature


  • 2 cups all-purpose flour
  • 1 tsp bakìng soda
  • 1 1/2 tsp bakìng powder
  • 1/2 tsp salt
  • 1 tsp cìnnamon


  • 2 cups grated carrots
  • 1 cup shredded sweetened coconut
  • 1 cup chopped nuts optìonal
  • 1 tsp vanìlla
  • 1 cup Dole crushed pìneapple not draìned! {use the pìneapple ìn JUìCE not syrup}

Cream Cheese Frostìng:

  • 1/2 cup butter softened
  • 8 oz cream cheese softened
  • 1 tsp vanìlla
  • 1 lb powdered sugar
  • top wìth toasted pecans or coconut ìf desìred
To-Die-For Carrot Cake


  1. Preheat oven to 350 degrees.
  2. Combìne #1 ìngredìents. Add #2 ìngredìents. Stìr ìn #3 ìngredìents.
  3. Pour ìnto a lìghtly greased 9 x 13 , two 9-ìnch pans or three 8-ìnch pans. (The cake ìs very moìst so cuttìng parchment for the bottom of your pans wìll ensure they don't stìck. ì prefer to use the non-stìck bakìng spray that has the flour ìn ìt for easy cake removal.)
  4. ...........

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