Carrot Cake recipe

My friends are always asking to write down my recipes. I've been making cakes and cookies for so long I usually just play it by ear. That makes it hard to recreate the cake or cookie later. Many recipes get lost forever because I can't remember what I put in the mix!

Well, this time I made a point to write the recipe down as I went.

For all those who would like to make this delicious carrot cake, here it is!

 Cake:

Preheat oven to 300 degrees - Use baking spray on 2 - 8-inch round cake pans.

2 cups all-purpose baking mix (self-rising flour)
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup brown sugar
1/2 cup vegetable oil
1/2 cup apple sauce (unsweetened)
4 eggs
1 teaspoon vanilla extract
3 drops doTERRA cinnamon bark essential oil
(If you don't have doTERRA cinnamon bark essential oil you may use an extra teaspoon of ground cinnamon. Make sure you contact me about how to get pure cinnamon oil).
2 cups shredded carrots
1 cup flaked coconut
1 cup chopped pecans
1 cup crushed pineapple, drained well

Mix baking mix, baking powder, salt and ground cinnamon in a bowl.

Add sugar, oil, applesauce, eggs, vanilla, cinnamon bark essential oil and mix well.

Photo Credit: CK Worley

Stir in carrots, coconut, pecans, and pineapple. Pour into prepared pans and bake for 60 minutes.

Turn the heat up to 350 degrees and bake an additional 10 minutes. (This keeps the cake from falling)

Cool completely.

Frosting:

Mix 1 8oz. package softened cream cheese
With 1/4 cup softened butter
and 2 cups powdered sugar.

Beat until creamy and frost cooled cake.

This is my husbands' favorite cake.
Happy Birthday to Robert and many more!