Pineapple Carrot Cake

In a medium bowl, combine the cinnamon applesauce, sugar, and egg. Add the flour, baking soda, baking powder, salt, and cinnamon until just combined.

Stir in the grated carrots, coconut, chopped pecans, vanilla, and crushed pineapple with juice.

Spray a 6 inch round cake pan with  non-stick spray. Cut a 6 inch parchment paper circle and place in the bottom of the pan. Spray again with non-stick spray. Pour the cake batter into the pan.

Bake 40 minutes.  Let the cake cool for 10 minutes  in the pan. Remove from the pan, discard the parchment paper, and place the cake on a cooling rack to cool completely.

In the bowl of a stand mixer, cream the butter and cream cheese until nice and fluffy using the paddle attachment. Add in the vanilla and powdered sugar and mix until smooth and creamy.

Invert the cake onto a cake plate or cake stand. Spread the frosting on the cake to your liking.

Garnish the top with more coconut and pecans if desired.

More Great Recipes for Two