WEST MOHNEY

Marco made this cake for his sister for her 21st birthday. This picture is the actual photo of the masterpiece he decorated himself.  Truly the BEST CARROT CAKE you'll ever try! So easy to make and as an added bonus, there's no oil or butter! I know this cake will

quickly become a family favorite!

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Tips for the Best Carrot Cake​

• Marco uses a food scale to weigh the batter so that each layer has exactly the same amount. And he uses cake strips on the outsides on the pans so that the layers all rise evenly and stay flat.

• Toasting the pecans (if you’re using them) adds even more amazing flavor to this recipe.

• DO NOT use pre-shredded carrots. Buy standard carrots, peel and grate by hand for the best results. You want the fresh flavor in this cake – it’s what makes it so outstanding!

• Use three 8-inch cake pans  

• These cakes are SUPER moist – amazingly so. Make sure to adequately grease your pans before adding the cake batter.  Grease the pans, and line them up with a piece of parchment before baking.   Add some baking spray that has the flour added in (like Baker’s Joy or Pam with flour), so you do not have sticking issues.

Ingredients

• 1 1/4 cups unsweetened applesauce or oil, this is what my Nana used

• 2 cups granulated sugar

• 3 eggs room temperature

• 2 cups all-purpose flour

• 1 tsp baking soda

• 1 1/2 tsp baking powder

• 1/2 tsp salt

• 1 tsp cinnamon

• 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}

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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

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Instructions

1. Preheat oven to 350 degrees.

2. Combine #1 ingredients. Add #2 ingredients. Stir in #3 ingredients.

3. 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.)

4. 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.

5. Let cakes cool for 10 minutes in the pan and then remove to a cooling rack and let cool completely.

 

For the Frosting:

1. Beat the butter and cream cheese until nice and fluffy. Add in the vanilla and powdered sugar and beat until nice and smooth.

2. Invert the cake onto a cake plate or stand.

3. Apply a generous dollop of frosting and spread...

4. Gently place the second cake on top and continue frosting. Repeat with the third cake if you made three.

5. Refrigerate for an hour before serving for best results.