Carrot Cake with Pineapple, Applesauce + Coconut
Today’s carrot cake recipe is perfect for those that love fruit in their carrot cake. I don’t add raisins (not a big fan) so if you love raisins, feel free to add them. This carrot cake has got it all: pineapple, coconut, applesauce, nuts, you name it. The flavors all blend together wonderfully and I always feel better knowing I used very little butter. This is one of those recipes that you can sub in applesauce for fat content and not really taste it afterwards. A delicious cake that’s lightly sweet, dense and super moist.
In other news…since I made pita bread this past weekend, I decided to retake my pictures for it. You can view them: here. Crazy how much improved they are. Happy Thursday!!
CARROT CAKE RECIPE AND INGREDIENTS
3/4 c applesauce
5 T butter, softened
1/4 c pineapple
1/4 c pineapple juice
1 1/4 c raw sugar
4 eggs, whisked
Mix all ingredients (except for eggs) together well.
Add eggs and mix.
2 c flour
2 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
3/4 tsp nutmeg
1/4 tsp ginger
Mix dry ingredients in a separate bowl. Sift over top egg mixture.
1 tsp vanilla
2 T triple sec (orange liqueur)
3 c shredded carrots
1/2 c chopped walnuts
1/2 c coconut
Add vanilla, liqueur, carrots, walnuts and coconut to the egg/flour mixture.
Preheat oven to 350F. Grease and flour 2 8″ baking pans. Divide batter evenly and pour into each baking pan. Bake for 35 minutes or until toothpick comes out clean.
1 1/2 packs of cream cheese (12 oz)
1/2 c raw sugar
2 T butter
2 tsp vanilla
2 T maple syrup
Whisk until blended thoroughly.
Spread half of cream on top of first layer. Add second cake layer and spread remaining cream.
There is no time for baking in the recipe.
Sorry about that! I fixed it and added the baking time 🙂 Thanks for letting me know!
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