Ok, maybe not good for you exactly, but how about just plain good?
This is a somewhat healthier version of good old fashioned Carrot Cake. With the carrots and the addition of unsweetened applesauce, plus the nuts, coconut, and raisins, it at least has some nutritional value. The cream cheese frosting not so much, but hey, this is Carrot Cake! Enough said!
Set out 2- 8 oz blocks of cream cheese and 2 sticks of butter to soften on your counter while you make the cake.
Grab a medium mixing bowl and sift together 3C flour, 1T baking powder, 2t ground cinnamon, and 1-1/2t salt. Sift it all again.
In the bowl of your mixer, pour 1-1/4C vegetable oil and 2/3C unsweetened applesauce. Add 1-1/4C white sugar and 1-3/4C brown sugar. Start beating slowly, then turn the mixer to medium and beat well. Add 6 eggs, 1 at a time, mixing well after each. Add 1T vanilla. Add dry mixture to wet mixture in a few batches and mix well after each. With a wooden spoon, stir in 3C shredded carrot, 1C shredded coconut, 1/2C golden raisins, and 1/2C chopped pecans.
Preheat oven to 350 F. Generously spray 3- 9 inch cake pans with cooking spray. Divide batter between pans. Bake 35 min til done. Cool on racks for 10 minutes. Loosen cakes with a butter knife and turn pans over on racks. Cool 10 more minutes and gently remove pans. Cool completely.
Now for that awesome frosting! Beat softened butter and cream cheese together til light and fluffy. Add 2t vanilla. Add 8C powdered sugar, one at a time, til fully incorporated. Beat on medium high speed for 2 to 3 minutes to get it nice and fluffy.
Put one layer on a plate and frost top. Add another layer and frost top. Add third layer and frost sides, then frost top. Freeze 15 minutes to set frosting, and then wrap in plastic and refrigerate til serving.
This is a moist, delicious carrot cake that will thrill family and friends. And it’s health food! Ok, not exactly! Enjoy it!
Love, Grammy ❤