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Eating Carrot Cake
Water is wet. Sky is blue. We eat carrot cake. Some things are just the way they are. This carrot cake has been refined over the years, and since I don’t usually measure, it’s slightly different every time. But that adds to the fun! Most recently, it was Captain’s requested cake for his birthday, and it was gone within a day or two.
The ratio of frosting to cake is very important, and the toppings can vary from nuts to coconut to whatever you fancy. Enjoy!
Prep Time 20 mins
Cook Time 30 mins
Course Dessert
Cuisine Mediterranean
Servings 1 Captain

Ingredients
  

Cake

  • 1 cup apple sauce (or vegetable oil)
  • 2 eggs
  • 1 cup sugar
  • 1 cup cake flour (sifted)
  • ½ tsp baking soda
  • 2 tsp baking powder
  • cups grated carrot
  • 1 cup shredded sweetened coconut
  • 1 cup pecans
  • ½ cup crushed pineapple
  • 1 tsp vanilla essence
  • ¼ tsp salt
  • ½ tsp cinnamon

Cream Cheese Frosting

  • 1 stick unsalted butter
  • 2 packs cream cheese
  • 1 lbs powdered sugar
  • 1 tsp vanilla essence

Instructions
 

Cake

  • Mix apple sauce, eggs and sugar together (use a spoon).
  • Add cake flour, baking soda and baking powder. Mix it in. Then add carrot, coconut, pecans, crushed pineapple and vanilla essence. Mix with a spoon until combined.
  • Bake for 30 minutes at 350°F.

Cream Cheese Frosting

  • Mix butter, vanilla essence and cream cheese together until creamy. Use a hand mixer. Then slowly add sugar until incorporated.
  • Ice the cake with the frosting to your own design and taste.

Photos

Side view of Carrot Cake Carrot Cake Carrot Birthday Cake Slice of Carrot Cake Eating Carrot Cake
Keyword Baked Goods, Cake