Irresistible Carrot Cake That Tastes Like Home

Delightful Carrot Cake featuring sweet applesauce and juicy crushed pineapple, a healthier twist on the classic dessert.

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Course: Dessert

Cuisine: American

Keyword: Baking, carrot cake, Dessert Recipe, Easy Dessert, healthy cake, Homemade

Prep Time: 15

Cook Time: 35

Cooling Time: 10

Total Time: 50

Servings: slices

Calories: 350kcal

2 cups all-purpose flour creates the perfect texture for your cake.
2 cups granulated sugar ensures the cake is sweet and moist.
2 teaspoons baking powder helps the cake rise beautifully.
1 teaspoon baking soda works with the acidity of pineapple for leavening.
1 teaspoon salt enhances the overall flavors of the ingredients.
2 teaspoons ground cinnamon adds warmth and a comforting aroma.
1 teaspoon vanilla extract brings a lovely, fragrant note to the mix.
1 cup unsweetened applesauce a clever way to keep the cake moist while reducing calories.
1 cup crushed pineapple, drained packs a juicy, natural sweetness into the batter.
2 cups grated carrots vital for that classic carrot flavor and added nutrients.

Preheat your oven to 350°F (175°C). Grease two round cake pans with butter or cooking spray and dust with flour.
In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, salt, and cinnamon. Mix thoroughly with a whisk.
Add the vanilla extract, applesauce, pineapple, and grated carrots to the dry ingredients. Stir gently until just combined.
If using, fold in the chopped pecans and shredded coconut into the batter.
Carefully divide the batter between the two prepared cake pans and smooth the tops with a spatula.
Bake for 30 to 35 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
Let the cakes cool in the pans for about 10 minutes, then invert onto a wire rack to cool completely.
Prepare the cream cheese frosting by beating softened cream cheese and butter until fluffy. Mix in vanilla extract and powdered sugar.
Once the cakes are completely cooled, frost the top of one layer and place the second layer on top, then frost the top and sides.

Store any leftover Carrot Cake in an airtight container in the fridge for up to a week.