another beautiful bundt - delicious moist carrot cake

​It's Fall and it is time for baking!   I thought I would share another beautiful Bundt cake with you.   It's a delicious moist carrot cake.   This is a great fall cake, and is perfect to add to your fall brunch boards.

My husband and I both love a good carrot cake.  However, I left out the raisins on this one.  There are many who don't care for raisins.   I really didn't miss them.   I added in some delicious maple pecans to this batter.   The cake was delicious!   Another great cake for breakfast!  #eatcakeforbreakfast

Here's the scoop on the carrot cake:


Ingredients:

• 2 cups all-purpose flour 
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 and 1/2 teaspoons ground cinnamon (I use organic Vietnamese cinnamon)
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 3/4 cup canola or vegetable oil (I use canola)
• 4 large eggs room temperature
• 1 and 1/2 cups  light brown sugar
• 1/2 cup granulated sugar
• 1/2 cup unsweetened applesauce
• 1 1/2  teaspoons pure vanilla extract  (I use Bourbon vanilla)
• 3 cups grated carrots, lightly packed
• 1 cup maple pecans
• 1/2 cup of shredded coconut

For the Pineapple cream cheese frosting:

• 1 (8-ounce) package brick style cream cheese, softened to room temperature
• ½1/2  cup or 1 stick unsalted butter, softened to room temperature
• 2 cups powdered sugar
• 1 teaspoon pure vanilla extract (I use Bourbon vanilla)  
• 2 Tablespoons of Pineapple juice   

Instructions:

To make the carrot cake:

• Preheat oven to 350°F Spray Bundt cake pan well with non stick cooking spray 
• In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined. Set aside.
• In a separate large mixing bowl, whisk together the oil, eggs, brown sugar, granulated sugar, applesauce, and vanilla extract until fully combined. Add the grated carrots into the wet ingredients and mix until well combined.  Fold in the maple pecans and coconut.
• Pour the wet ingredients into the dry ingredients and mix with a whisk or rubber spatula until just combined, making sure not to over mix the batter.
• Pour the cake batter evenly into Bundt Pan. Bake at 350°F for 30-35 minutes or until the top of the cakes are set and a toothpick inserted into the center and comes out clean. Remove from the oven, transfer to a wire rack, and allow to cool for about 20-25 minutes. Once the cakes have cooled, transfer to cake plate.   Cool for about 20 more minutes before frosting.

To make the Pineapple cream cheese frosting:

• In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the cream cheese until smooth. Add the butter and mix for about 30 seconds-1 minute until well combined and smooth. Add in the powdered sugar, vanilla extract, and 2 Tablespoons of Pineapple Juice and continue mixing until fully combined, scraping down the sides of the bowl as needed.

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