Ingredients
- 2 cups sugar
- ½ cup vegetable oil
- ¼ cup apple sauce
- 3 eggs
- ¾ cup buttermilk
- 1 tsp vanilla
- 2 cups finely grated carrots
- 1 cup flaked coconut
- 15 oz can crushed pineapple, drained well
- 2 cups flour
- 2 tsp baking soda
- 2 tsp cinnamon
- 1½ tsp salt
- 1 cup chopped pecans
- 15 oz can crushed pineapple with juice
- ¾ cup sugar
- ⅓ cup butter
- 6 tbsp. flour
- ½ cup butter, softened
- 8 oz cream cheese softened
- 1 tsp vanilla
- 4 cups powdered sugar
Recipe Description
This is one show stopper of a cake! It takes some time with cooling the cake and filling but it’s so worth it! Let me give you the run down. Carrot cake with freshly shredded carrots, pecans and coconut, filled with a creamy pineapple layer and all covered in cream cheese frosting. Piped in swirls using a Wilton 1M piping tip.
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