Well I made the carrot cake and it is delectable. Hope my little church family enjoyed it as much as we did. She told me it happened to be her husband's favorite when I delivered the goods. So here is the recipe with a few changes that I make only to improve upon this delicious dessert.
3 cups shredded carrot
2 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 cups sugar
1 tsp ground cinnamon
1/2 tsp pumpkin pie spice
4 large eggs, beaten
1/2 cup veg. oil
1/4 cup applesauce
1 tsp vanilla
1 tbsp buttermilk
1/2-3/4 cup coconut
1/3 cup finely chopped pecans
Grease (3)-9 inch cake pans. (Mine are pampered chef and are dark, so I preheat to 325 instead of 350) Preheat oven to 350. Combine first 8 ingredients plus coconut. Gently mix. Then add wet ingredients, stirring until blended. ( I have this awesome old Tupperware cascade blender that I put all the wet ingredients in and shake them to mix before adding all at once) Then stir in pecans. Pour an even amount into all three pans. Bake for 20-25 minutes. I start checking mine at about 18 minutes. I have a fast oven and hot pans I guess. (Don't overcook or they will become dry.) Let cool for 10 minutes and then remove from pans. I dust some wax paper with flour and place it on my cookie rack to let them cool completely. These are relatively thin layers, but once iced it is a nice size cake.
Cream Cheese Frosting
1 1/2 blocks of softened cream cheese
1 stick of butter (I don't use margarine)
16-20 ounces of powdered sugar
1-2 tsp buttermilk
1 tsp vanilla
Cream butter and cream cheese together until fluffy. Mix in buttermilk and vanilla. Slowly mix in sugar a little at a time until all is incorporated. Should be a nice spreadable consistency. If too thick add a little milk, if too thin add a little more sugar( this isn't rocket science!)
Ice layers and top with crushed pecans. Enjoy every last bite-YUM!
