Moist Carrot Cake (+ Cream Cheese Frosting!)

Step 1

Preheat the oven to 325 degrees Fahrenheit (160°C) and lightly grease a 9x13-inch pan with butter or non-stick spray.

Step 2

Sift the flour, cinnamon, baking powder, baking soda, and salt in a large bowl. Set aside.

Step 3

In a separate bowl, whisk the sugar, oil, and applesauce together by hand until smooth.

Step 4

Add the eggs one at a time, and mix well between additions.

Step 5

Make a well in the dry mix and pour the wet ingredients into the space.

Step 6

Use a spatula to mix the wet into the dry, scraping the sides and bottom of the bowl periodically.

Step 7

Stop mixing just before everything is blended - there should be flour streaks visible.

Step 8

Add the carrots, pineapple, coconut, and walnuts, then stir gently until evenly distributed.

Step 9

Pour the cake batter into the prepared pan and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.

Step 10

Leave the cake to cool completely before making the frosting.

Step 11

Beat cream cheese and butter with an electric mixer until smooth and fluffy.

Step 12

Add about half of the powdered sugar and mix by hand for a minute. Then add the rest and mix for 30 seconds.

Step 13

When the sugar is partially blended, beat with an electric mixer until smooth and creamy. Add more sugar as needed.

Step 14

Spread the frosting over the cold cake, and refrigerate for at least an hour before serving.

Step 15

Slice and enjoy!