Wednesday, November 6, 2013
For the Cake:
1 1/4 unsweetened applesauce
1 1/2 C sugar
1/4 C brown Sugar
3 eggs
1 C white flour
1 C white whole wheat flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
dash of nutmeg
2 C grated carrots
1 C coconut
1 tsp vanilla
1 C Dole crushed pineapple not drained in juice
( Not syrup)
Frosting:
1/2 C butter soft
8 oz cream cheese soft
1 tsp vanilla
2-4 1/2 C powdered sugar
1/2-1C nuts of your choice for top ( optional)
-Preheat oven to 350 degrees, grease bundt pan.
-Combine applesauce, sugars and eggs, in a separate bowl combine all dry ingredients; flours, baking powder/soda, cinnamon, and nutmeg and then mix into wet ingredients.
- Once the dry ingredients are fully incorporated into the wet mixture, stir in grated carrots, coconut, vanilla, and pineapple.
- Pour batter into bundt pan, bake 40-50 minutes or until a knife inserted in cake comes out clean.
- Let Cake COMPLETELY cool before topping with frosting
Frosting;
-Beat butter and cream cheese until fluffy, add in vanilla and powdered sugar and beat until nice and smooth. ** This frosting recipe makes a ton, you really may not use it all!
-When Cake is cool gently pry a knife into the sides to loosen it and tip it on to cake platter.
-Frost cake gently, I like to use the back of a spoon instead of a knife but whatever works for you.
After frosting the cake add nuts to the top of frosting to your liking.
recipe adapted from mom on time out.com 
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