This carrot cake with pineapple makes it so moist and the addition of coconut adds a sweet, delicate flavor that you’re going to love! What a cake!! I’d love for you to give this from scratch carrot cake recipe a try – it really will blow your mind!
This To Die For Carrot Cake recipe receives rave reviews for it’s unbelievable moistness and delicious flavor! Truly the BEST CARROT CAKE you’ll ever try! So easy to make and as an added bonus, there’s no oil or butter. I know this cake will quickly become a family favorite!
Ingredients
Cake:
One
- 1 1/4 cups unsweetened applesauce or oil, this is what my Nana used
- 2 cups granulated sugar
- 3 eggs room temperature
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 2 cups grated carrots
- 1 cup shredded sweetened coconut
- 1 cup chopped nuts optional
- 1 tsp vanilla
- 1 cup Dole crushed pineapple not drained! {use the pineapple in JUICE not syrup}
- 1/2 cup butter softened
- 8 oz cream cheese softened
- 1 tsp vanilla
- 1 lb powdered sugar
- top with toasted pecans or coconut if desired
