Recipe by what-a-kerfuffle
This is an impressive, seriously delicious cake! I always make it a day ahead.
Top Review by Relandherman
This cake was amazing and very easy to follow. The only thing that I would change about it is the recipe never tells you to actually add the carrots! I was told that my cake was better then McAlister's Deli carrot cake!!!! Kudos for submitting it.
- 2 2⁄3 cups all-purpose flour
- 3 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1⁄2 teaspoon allspice
- 1 1⁄2 cups white sugar
- 1⁄3 cup vegetable oil
- 1 cup unsweetened applesauce
- 4 eggs
- 1 1⁄2 teaspoons vanilla extract
- 2 2⁄3 cups finely shredded carrots
- 3⁄4 cup flaked coconut
- 1 1⁄4 cups walnuts, chopped
- 1 (10 ounce) can crushed pineapple, drained
- 2 (8 ounce) packages cream cheese, softened
- 1⁄2 cup butter
- 3 1⁄2-4 cups powdered sugar
Directions See How It's Made
- Preheat oven to 350 degrees. Grease and flour three 8" or 9" round cake pans.
- Mix flour, baking soda and powder, salt, cinnamon, nutmeg, and allspice. Make a well in the center. Add sugar, oil, applesauce, egg, and vanilla. Mix until just smooth; do not overmix.
- Use a food processor or blender to puree pineapple. Stir pineapple, walnuts, and coconut into batter. Pour into pans.
- Bake 35-40 minutes. Use a toothpick to make sure the centers are cooked through.
- Cool on baking racks. The centers may sink a little.
- Once thoroughly cooled, level the cakes. You may want to freeze them for a few minutes to make icing them easier.
- Mix butter and cream cheese until smooth, and add the powdered sugar. Start with 3 1/2 c and add more if necessary.
- Place the cake layers cut side down to frost. If you have problems with the cake crumbling, put it back in the freezer until it's harder.