Carrot Cake

My mom always made this carrot cake and it really is the ONLY carrot cake that I really like! I frequently make it for my mother in law's birthday as she for some reason can never make it like mine comes out. We tried to troubleshoot it one day, but it still didn't taste the same. I know my mom got the recipe with someone she used to work with and it is a moist and delicious cake. One that I usually don't change/adapt seen as we only have it once a year, but I decided to try to change it and it still came out just as good! I will add a few more directions than the ones I have from my mom...although its really not hard to figure out.

Carrot Cake
2/3 cup oil
2/3 cup applesauce
about 2 cups of sugar(I cut down on it, but don't have an exact measurement)
4 eggs
1 small can crushed pineapple, drained(about 8 oz)*
2 cup flour(I used wheat and white)
2 tsp baking powder
2 tsp cinnamon
2 cup shredded carrots
1 tsp vanilla

Mix together oil, applesauce, sugar and eggs. Add in pineapple, mix.  Mix in the rest of the ingredients until batter is throughly mixed. Place in greased pan and cook for 45 mins at 350 degrees.
*When I drain my pineapple I only cut the top and drain the juice out and press it a little until most of the juice is out. This helps keep the cake nice and moist!

Frosting:
8 oz cream cheese, softened
1/2 stick of butter
1/2 box of powdered sugar(about 2-2.5 cups)

Cream together butter and cheese, add in sugar until light and fluffy. Top cake.


This has been linked to Finding Joy in my Kitchen