How to Make the BEST Carrot Cake with cream cheese icing

This BEST Carrot Cake is the moistest and the best carrot cake I have ever had. Gail shows how to make the best carrot cake with cream cheese icing with step-by-step details. This carrot cake is full of goodness and has received loads of compliments! Serve it warm for additional flavor! Follow the step-by-step instructions for making this delicious recipe. A few years ago, I kept searching for a really good and moist carrot cake and ran across this recipe from www.momontimeo.... I decided to try this one out, and I was so impressed with the cake! This is the best carrot cake ever! Thank you to Trish with Mom On Time Out for sharing! And, now, I am sharing this recipe with you. Visit Trish's website for more of her delicious recipes!
Some of the tools Gail uses are in the links below. Just click on the Amazon affiliate links to view or purchase the items. The Ingredient List and Recipe are below as well. Also, please visit the channel Southern Glance With Gail for more delicious recipes and tips. Thanks for watching. Have a blessed day!
For measuring spoons and cups, set of 16, click here. These have the 2/3 cup and 3/4 cup included. Many measuring cup sets do not include these. amzn.to/3mqGC0x
For the Harrisville Potholder Pro Loom so you can make your own potholders, click on this link. amzn.to/3kX9Zq5
For the Harrisville Potholder loops, click on this link. These are fun to make and make excellent gifts. amzn.to/30PmE7N
For a Kitchen Aid Stand-Up Mixer, click on this link. amzn.to/3GDxEoL
For mandoline, click on this link. amzn.to/3pSMGQ3
INGREDIENT LIST and RECIPE
1 1 /2 cup unsweetened applesauce
2 cups sugar
3 large eggs (Gail uses extra-large eggs)
2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoon baking powder (Gail uses a tad bit more)
1 1/2 teaspoon salt
1 teaspoon cinnamon (Gail uses a little heaping teaspoon)
2 cups finely shredded carrots (This works best if you grate your own carrots. See video)
1 cup sweetened and shredded coconut (Gail uses a little bit more)
1 cup nuts, chopped
1 teaspoons vanilla (Gail uses 2 teaspoons)
1 cup crushed pineapple in its own juice, not drained (do not get the pineapple in syrup)
1/2 cup butter, softened
1 8-ounce package cream cheese, softened
2 teaspoons vanilla
1 pound (3 1/2 - 4 cups) powdered sugar
Nuts for top
DIRECTIONS
Preheat the oven to 350 degrees. Prepare your pan. I use a 9" x 13" casserole dish and line this with parchment paper. Spray the parchment paper lightly with cooking spray. (You can also use two 9-inch pans or three 8-inch pans or even cupcakes.) Grate your carrots and have them ready to go. (See the link above for the mandoline.)
Combine the applesauce, sugar and eggs and mix well. In a separate bowl, combine flour, baking soda, baking powder, salt, and cinnamon. Whisk these dry ingredients together and then add to the applesauce mixture. Mix just a little bit until it is lightly mixed. Stir in the carrots, coconut, nuts, vanilla, and pineapple and mix gently.
Pour the mixture into the prepared pan and bake for 35 - 60 minutes. Watch your oven. My oven cooks slower than most, and it takes about 60 minutes for the cake to get finished in my oven. Use a toothpick to check for doneness. If the toothpick comes out clean, it is done. Do not overcook.
Let the cake cook for 10 minutes in the pan and then remove the parchment paper with the cake and transfer it onto a cooling rack. Let cool completely.
ICING:
Gail makes 1 1/2 times this icing recipe so there is enough for sides. Whip the cream cheese until soft. Add the butter and mix together until fluffy. Add in the vanilla and powdered sugar. Continue to beat until really smooth. Take the parchment paper off and put the cake where you want it to be. Spread the icing on top. Put chopped nuts on top of the icing.
NOTE: For an added delight, when Gail makes this cake, she allows the cake to bake and cool for 10 minutes. Then she shares it with her family. They eat it warm with the cream cheese on the side. It is WONDERFULLY DELICIOUS and MOIST! Enjoy!