Pineapple Carrot Cake!

Ingredients:

For the Cake:

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg (optional)
• 1/2 cup vegetable oil
• 1/2 cup applesauce (or use 1 full cup of oil if you prefer)
• 1 1/2 cups granulated sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 2 cups finely grated carrots
• 1 cup crushed pineapple (drained)
• 1/2 cup chopped walnuts or pecans (optional)
• 1/2 cup shredded coconut (optional)

For the Cream Cheese Frosting:

• 8 oz (225g) cream cheese, softened
• 1/2 cup (1 stick) unsalted butter, softened
• 3–4 cups powdered sugar
• 1 teaspoon vanilla extract
• A pinch of salt

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9×13-inch pan.
2. In a bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
3. In another large bowl, beat together oil, applesauce, sugar, eggs, and vanilla until smooth.
4. Stir in grated carrots, pineapple, nuts, and coconut (if using).
5. Gradually fold the dry ingredients into the wet mixture until well combined.
6. Pour the batter into prepared pan(s) and bake for 30–35 minutes, or until a toothpick comes out clean.
7. Cool completely before frosting.

To Make the Frosting:

1. Beat cream cheese and butter together until smooth.
2. Gradually add powdered sugar, vanilla, and salt. Mix until creamy and fluffy.
3. Frost the cooled cake and decorate with extra nuts or shredded coconut, if desired.