Mom's Carrot Cake

This recipe comes to you courtesy of my mom. It was always a crowd favorite. The first time I made it was when I was about 12. I made it for my mom on her birthday. I flew solo when I made it and it came out beautifully. The original recipe calls for a cup and a half of oil. I reworked the recipe with 1 stick of butter and 1 cup applesauce. Way less fat but just a much flavor and moisture.

1 stick of butter softened
2 cups sugar
1 cup unsweetened applesauce
4 eggs
1 teaspoon cinnamon
2 cups shredded carrots
2 cups flour
2 tsp cinnamon
2 teaspoons baking powder
2 teaspoons baking soda
1 cup chopped nuts
1 cup shredded coconut
1 can crushed pineapple, well drained
Cream Cheese Frosting
2 cups unsweetnened heavy cream whipped, set aside
1 brick of softened cream cheese
1 container of mascarpone cheese
1 1/2 cups powdered sugar
1 teaspoon vanilla


Mix together all the dry ingredients in a large bowl, set aside. In a mixer blend together sugar and butter. Add eggs one at a time. Mix in pineapple and carrots. Add half of the dry ingredients, then all of the applesauce and finish with the rest of the dry ingredients. Fold in the nuts and coconut. Pour into 2 9 inch greased cake pans. Bake at 350 for about 40 minutes or until a toothpick inserted in the center comes out clean. Cool and unmold. Frost with cream cheese frosting below.

Cream Cheese Frosting

In a mixer whip the cheeses with the powdered sugar and vanilla. By hand, fold in the whipped cream. Frost the cake and set it in the frig until ready to serve.

 Cook's Notes- Mascarpone Cheese is an Italian Cream Cheese. It tastes similar to unsweetened whipped cream. It can be used in both sweet and savory dishes. Look for it in the deli section of your grocery store.