Ingredients
For the Cake:
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2 cups all-purpose flour
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2 teaspoons ground cinnamon
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2 teaspoons baking soda
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2 teaspoons baking powder
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1 teaspoon salt
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2 cups grated carrots
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2 cups granulated sugar
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1 cup applesauce
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4 large eggs
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1 (20 oz) can crushed pineapple, drained
For the Orange Cream Cheese Frosting:
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2 (8 oz) blocks cream cheese, softened
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1 stick (½ cup) unsalted butter, softened
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2 cups powdered sugar
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1 teaspoon vanilla extract
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1–2 tablespoons milk
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1 teaspoon orange zest
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½ cup chopped pecans or walnuts (optional, for topping)
Instructions
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Preheat Oven:
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Preheat your oven to 350°F (175°C).
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Grease and flour a 9×13-inch baking pan.
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Prepare Dry Ingredients:
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In a medium bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt.
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Add the grated carrots to the dry mixture and toss to coat evenly. Set aside.
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Prepare Wet Ingredients:
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In a large mixing bowl, beat the granulated sugar and applesauce until smooth and creamy.
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Add the eggs one at a time, beating well after each addition.
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Fold in the drained crushed pineapple until just combined.
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Combine Mixtures:
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Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
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Bake the Cake:
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Pour the batter into the prepared baking pan.
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Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
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Remove from the oven and allow the cake to cool completely in the pan.
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Prepare the Frosting:
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In a medium bowl, beat the softened cream cheese and butter until smooth and creamy.
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Add the powdered sugar, vanilla extract, milk, and orange zest.
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Beat until the frosting reaches a smooth, spreadable consistency.
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Frost the Cake:
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Once the cake has cooled completely, spread the orange cream cheese frosting evenly over the top.
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Sprinkle with chopped pecans or walnuts, if desired.
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