Carrot Cake

Carrot Cake
#1
1¼ c. unsweetened applesauce (or oil)
2 c. sugar
3 eggs, room temperature
#2
2 c. all-purpose flour
1 t. baking soda
1½ t. baking powder
½ t. salt
1 t. cinnamon
#3
2 c. grated carrots
1 c. shredded sweetened coconut
1 c. chopped nuts (optional)
1 t. vanilla
1 c. crushed pineapple (not drained!) {use the pineapple in JUICE not syrup}
Cream Cheese Frosting:
1 c. butter (softened)
16 oz. cream cheese (softened)  Coupons
2 t. vanilla
2 lbs. powdered sugar
top with toasted pecans or coconut if desired
Preheat oven to 350 degrees.
Combine #1 ingredients. Add #2 ingredients. Stir in #3 ingredients.
Pour into a lightly greased and waxed paper lined 9 x 13 , two 9-inch pans or three 8-inch pans.
Bake for 35-40 minutes for the 9x13 and 9-inch pans and 25-30 minutes for the 8-inch pans. You're looking for an inserted toothpick to come out clean.
Let cakes cool for 10 minutes in the pan and then remove to a cooling rack and let cool completely.
For the frosting:
Beat the butter and cream cheese until nice and fluffy. Add in the vanilla and powdered sugar and beat until nice and smooth.
Invert the cake onto a cake plate or stand.
Spread top of cake with frosting.
Gently place the second cake on top and continue frosting. Repeat with the third cake if you made three. Frost completely and decorate as desired.
Best when refrigerated for an hour before serving.