Carrot Layer Cake

INGREDIENTS (Serves 12-16)

1¼ C. unsweetened applesauce
2 C. sugar
3 eggs
2 C. flour
1 tsp. baking soda
1½ tsp. baking powder
½ tsp. salt
1 tsp. ground cinnamon
2 C. grated carrots
1 C. sweetened flaked coconut
1 C. chopped pecans
1 (8.25 oz.) can crushed pineapple with juice
2 tsp. vanilla, divided
½ C. butter, softened
1 (8 oz.) pkg. cream cheese, softened
3½ C. powdered sugar
½ C. toasted coconut for topping, optional*

DIRECTIONS

Line a 4-quart slow cooker with foil, letting excess hang over the edge of the cooker. Then place a slow cooker liner over the foil and coat well with cooking spray.

In a big bowl, whisk together the applesauce, sugar, and eggs. Add flour, baking soda, baking powder, salt, and cinnamon and whisk until blended. Stir in carrots, coconut, pecans, pineapple, and 1 teaspoon of the vanilla. Pour the batter into the prepared cooker. Place several paper towels between the lid and the insert.**

Cover and cook on low for 4 hours, then cook on high for 30 to 40 minutes more or until a toothpick inserted near the center of the cake comes out nearly clean.

Uncover the cooker, remove the insert, and let cool 30 minutes. Remove the cake from the insert by lifting the foil and set it on a wire rack. Gently peel back the liner from the sides and let the cake cook completely.

Slice the cooled cake in half horizontally, using toothpicks to mark a cutting line.

In a medium bowl, beat together the butter and cream cheese until fluffy. Beat in the powdered sugar and the remaining 1 teaspoon vanilla until smooth. Spread some of the frosting on top of one cake layer; stack the second layer on the frosting and finish frosting the sides and top of the cake. Sprinkle with toasted coconut if using.

*To toast, place coconut in a single layer in a dry skillet over medium heat for 5 minutes or until golden brown, stirring often.
**The paper towels help keep condensation from dripping from the lid onto the cake.

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