Carrot Cake with creamy pineapple filling and cream cheese frosting
 
 
Author:
Ingredients
  • 2 cups sugar
  • ½ cup vegetable oil
  • ¼ cup apple sauce
  • 3 eggs
  • ¾ cup buttermilk
  • 1 tsp vanilla
  • 2 cups finely grated carrots
  • 1 cup flaked coconut
  • 15 oz can crushed pineapple, drained well
  • 2 cups flour
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 1½ tsp salt
  • 1 cup chopped pecans
For the filling
  • 15 oz can crushed pineapple with juice
  • ¾ cup sugar
  • ⅓ cup butter
  • 6 tbsp. flour
For the frosting
  • ½ cup butter, softened
  • 8 oz cream cheese softened
  • 1 tsp vanilla
  • 4 cups powdered sugar
Instructions
  1. Preheat the oven to 350 degrees and line two 9 inch cake pans with parchment in the bottom. Coat them both lightly with cooking spray.
  2. Combine the ingredients from sugar to drained pineapple and mix until fully combined.
  3. Stir in the flour, baking soda, cinnamon and salt then fold in the pecans.
  4. Pour batter evenly in the pans and bake for 50-55 minutes or until a toothpick comes out clean.
  5. Cool completely before filling and frosting.
For the filling
  1. Whisk the filling ingredients in a sauce pan over medium heat until it starts to bubble. Turn the heat off and cool completely in the fridge before layering in the middle of the cake.
For the frosting
  1. Combine the butter and cream cheese until light and fluffy. Add the vanilla and mix again. Slowly add the powdered sugar a cup at a time until fully incorporated. Frost the cake as desired.
Recipe by Friday is Cake Night at https://www.fridaycakenight.com/2015/10/carrot-cake/