To Die For Carrot Cake

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

Two

2 cups all-purpose flour
1 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon

Three

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}

Cream Cheese Frosting:

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


Instructions

• Preheat oven to 350 degrees.
• Combine #1 ingredients. Add #2 ingredients. Stir in #3 ingredients.
• Pour into a lightly greased 9 x 13 , two 9-inch pans or three 8-inch pans. (The cake is very moist so cutting parchment for the bottom of your pans will ensure they don't stick. I prefer to use the non-stick baking spray that has the flour in it for easy cake removal.)
• Bake for 35-40 minutes for the 9x13 and 9-inch pans and 25-30 minutes for the 8-inch pans. You're looking for an inserted toothpick to come out clean.
• Let cakes cool for 10 minutes in the pan and then remove to a cooling rack and let cool completely.
• For the frosting:
• Beat the butter and cream cheese until nice and fluffy. Add in the vanilla and powdered sugar and beat until nice and smooth.
• Invert the cake onto a cake plate or stand.
• Apply a generous dollop of frosting and spread...
• Gently place the second cake on top and continue frosting. Repeat with the third cake if you made three.
• Refrigerate for an hour before serving for best results.

Source : https://www.momontimeout.com/to-die-for-carrot-cake-recipe/