Carrot Cake with creamy pineapple filling and cream cheese frosting

• Vegetarian

• Produce

  • 2 cups Carrots
  • 1 15 oz can Pineapple
  • 1 15 oz can Pineapple, with juice

• Refrigerated

  • 3 Eggs

• Canned Goods

  • 1/4 cup Apple sauce

• Baking & Spices

  • 2 tsp Baking soda
  • 2 tsp Cinnamon
  • 2 3/8 cups Flour
  • 4 cups Powdered sugar
  • 1 1/2 tsp Salt
  • 2 3/4 cups Sugar
  • 2 tsp Vanilla

• Oils & Vinegars

  • 1/2 cup Vegetable oil

• Nuts & Seeds

  • 1 cup Coconut, Flaked
  • 1 cup Pecans

• Dairy

  • 3/4 cup Butter
  • 3/4 cup Buttermilk
  • 8 oz Cream cheese

Found on fridaycakenight.com

Description

Ingredients

• 2 cups sugar
• ½ cup vegetable oil
• ¼ cup apple sauce
• 3 eggs
• ¾ cup buttermilk
• 1 tsp vanilla
• 2 cups finely grated carrots
• 1 cup flaked coconut
• 15 oz can crushed pineapple, drained well
• 2 cups flour
• 2 tsp baking soda
• 2 tsp cinnamon
• 1½ tsp salt
• 1 cup chopped pecans
• 15 oz can crushed pineapple with juice
• ¾ cup sugar
• ⅓ cup butter
• 6 tbsp. flour
• ½ cup butter, softened
• 8 oz cream cheese softened
• 1 tsp vanilla
• 4 cups powdered sugar

Directions

• Preheat the oven to 350 degrees and line two 9 inch cake pans with parchment in the bottom. Coat them both lightly with cooking spray.
• Combine the ingredients from sugar to drained pineapple and mix until fully combined.
• Stir in the flour, baking soda, cinnamon and salt then fold in the pecans.
• Pour batter evenly in the pans and bake for 50-55 minutes or until a toothpick comes out clean.
• Cool completely before filling and frosting.
• Whisk the filling ingredients in a sauce pan over medium heat until it starts to bubble. Turn the heat off and cool completely in the fridge before layering in the middle of the cake.
• Combine the butter and cream cheese until light and fluffy. Add the vanilla and mix again. Slowly add the powdered sugar a cup at a time until fully incorporated. Frost the cake as desired.