Carrot Cake

• 2 cups All-purpose Flour
• 2 teaspoons Baking Powder
• 1-1/2 teaspoon Baking Soda
• 1 teaspoon Salt
• 2-1/2 teaspoons Cinnamon
• 4 whole Eggs
• 3/4 cups Vegetable Oil
• 3/4 cups Unsweetened Applesauce
• 2 cups Sugar
• 2-3/4 cups Carrots, Shredded
• 8 ounces, weight Crushed Pineapples, Drained
• 1 cup Flaked Coconut
• 3/4 cups Walnuts, Chopped
• _____
• FOR THE ICING:
• 16 ounces, weight Cream Cheese
• 1 cup Butter, Softened
• 8 cups Powdered Sugar
• 2 Tablespoons Milk

1. 1. Mix the first five ingredients (flour, baking powder, baking soda, salt, cinnamon) in a bowl.
2. 2. In a second bowl, mix the eggs, oil, applesauce, and sugar.
3. 3. Add the flour mix to the second bowl slowly.
4. 4. Add carrots, pineapple, coconut, and nuts.
5. 5. Put in a floured pan, and bake at 325 degrees for 35-40 minutes (about 25 minutes for cupcakes).
6. 6. Icing: blend powdered sugar, butter, cream cheese, and milk. Ice the cake (I halve this recipe for the cupcakes).

allpurpose, baking powder, baking soda, salt, cinnamon, eggs, vegetable oil, ube, sugar, carrots, pineapples, walnuts, weight cream cheese, butter, powdered sugar, milk

Taken from tastykitchen.com/recipes/desserts/carrot-cake-3/ (may not work)