Frosted Carrot Cake
- 1 12 cups flour
- 1 13 cups sugar
- 12 cup applesauce
- 13 cup pecans
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 3 tablespoons oil
- 2 large eggs
- 2 cups carrots, grated
- 1 12 cups crushed pineapple (drained)
- 2 tablespoons butter, softened
- 8 ounces low-fat cream cheese (softened)
- 3 cups powdered sugar
- 2 teaspoons vanilla
- carrot, grated
- Combine flour, sugar, coconut, pecans, baking soda, salt and cinnamon in a large bowl.
- Combine oil and eggs; stir well.
- Stir egg mixture, grated carrot and pineapple into flour mixture.
- Spoon batter into a 13x9 baking pan coated with cooking spray.
- Bake at 350 degrees for 35 minutes.
- To make frosting: Combine butter and cream cheese in a bowl; beat with mixer at medium speed until smooth.
- Beat in powdered sugar and vanilla until just smooth.
- Spread frosting over top of the cake.
- Garnish each serving with grated carrot.
- Note: I subbed applesauce for coconut.
flour, sugar, applesauce, pecans, baking soda, salt, ground cinnamon, oil, eggs, carrots, pineapple, butter, lowfat cream cheese, powdered sugar, vanilla, carrot
Taken from www.food.com/recipe/frosted-carrot-cake-261736 (may not work)