1 1/4 cups unsweetened applesauce or oil
2 cups granulated sugar
3 eggs
2 cups all-purpose flour
1 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp sea salt
1 tsp ground cinnamon
2 cups grated carrots
1 cup shredded sweetened coconut
1 cup chopped nuts optional
1 tsp vanilla
1 cup Dole crushed pineapple in juice not syrup
Frosting
1/2 cup butter softened
8 oz cream cheese softened
1 tsp vanilla
1 cup powdered sugar
top with toasted pecans or coconut if desired
Preheat oven to 350 degrees.
Combine all ingredients except frosting. Pour into 2 round parchment lined 8 or 9-inch baking pans. Bake for about 30 minutes. Check if done. Let cakes cool for 10 minutes in the pan and then remove to a cooling rack and let cool completely.
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. Refrigerate for an hour before serving for best results.
