The second cake was MUCH better as you can see from the picture above. Check out the inside, super moist and scrumdibleeumpsious!!. If you love, or even just like carrot cake...try this one, you will not be disappointed!!
If you have a food processor, pull it out now so you can use it to grate your carrots and apple. OK, let's go!
2 cups sugar
3 cups flour
1 tsp baking soda
¼ tsp salt
2 tsp cinnamon
Combine and set aside.
1 ½ cup vegetable oil
1 tsp vanilla
3 eggs slightly beaten
1 cup crushed pineapple, drained
1 ¾ cups grated carrot
½ cup peeled and grated apple
1 cup chopped pecans
Mix last 7 ingredients together, add dry ingredients until well combined.
Most of the time I use 3 round (8 inch) cake pans, greased with flour dusting. Bake in a preheated oven for 30-35 minutes.
Let cake cool completely before frosting.
Cream Cheese Frosting
1 stick butter (I used salted) – room temperature
8 oz cream cheese – room temperature
1 pound powdered sugar, sifted
Mix together until smooth and creamy.