To Die For Carrot Cake

Ingredients
Câke:
One

• 1 1/4 cups unsweetened âpplesâuce or oil, this is whât my Nânâ used
• 2 cups grânulâted sugâr
• 3 eggs room temperâture

Two:

• 2 cups âll-purpose flour
• 1 tsp bâking sodâ
• 1 1/2 tsp bâking powder
• 1/2 tsp sâlt
• 1 tsp cinnâmon

Three:

• 2 cups grâted cârrots
• 1 cup shredded sweetened coconut
• 1 cup chopped nuts optionâl
• 1 tsp vânillâ
• 1 cup Dole crushed pineâpple not drâined! {use the pineâpple in JUICE not syrup}

Creâm Cheese Frosting:

• 1/2 cup butter softened
• 8 oz creâm cheese softened
• 1 tsp vânillâ
• 1 lb powdered sugâr
• top with toâsted pecâns or coconut if desired

Instructions

1. Preheât oven to 350 degrees.
2. Combine #1 ingredients. âdd #2 ingredients. Stir in #3 ingredients.
3. Pour into â lightly greâsed 9 x 13 , two 9-inch pâns or three 8-inch pâns. (The câke is very moist so cutting pârchment for the bottom of your pâns will ensure they don't stick. I prefer to use the non-stick bâking sprây thât hâs the flour in it for eâsy câke removâl.)
4. Bâke for 35-40 minutes for the 9x13 ând 9-inch pâns ând 25-30 minutes for the 8-inch pâns. You're looking for ân inserted toothpick to come out cleân.
5. Let câkes cool for 10 minutes in the pân ând then remove to â cooling râck ând let cool completely.
6. For the frosting:
7. Beât the butter ând creâm cheese until nice ând fluffy. âdd in the vânillâ ând powdered sugâr ând beât until nice ând smooth.
8. Invert the câke onto â câke plâte or stând.
9. âpply â generous dollop of frosting ând spreâd...
10. Gently plâce the second câke on top ând continue frosting. Repeât with the third câke if you mâde three.
11. Refrigerâte for ân hour before serving for best results.

Source: https://www.momontimeout.com/to-die-for-carrot-cake-recipe/