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Directions:
1. Prepare the Oven and Pans:
• Preheat your oven to 350°F (175°C).
• Grease and flour two 9-inch round cake pans or line them with parchment paper.
2. Mix Dry Ingredients:
• In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
3. Combine Wet Ingredients:
• In a large mixing bowl, beat the eggs, vegetable oil, applesauce, sugars, and vanilla extract until smooth and well combined.
4. Incorporate Add-ins:
• Gradually stir the dry ingredients into the wet mixture until just combined.
• Fold in the grated carrots, crushed pineapple, and, if using, shredded coconut and nuts.
5. Bake the Cakes:
• Divide the batter evenly between the prepared pans.
• Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
6. Prepare the Frosting:
• Beat the cream cheese and butter together until smooth and creamy.
• Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
• Stir in the vanilla extract. If the frosting is too thick, add milk 1 tablespoon at a time until the desired consistency is reached.
7. Assemble the Cake:
• Place one cake layer on a serving plate. Spread an even layer of frosting on top.
• Add the second cake layer and frost the top and sides.
8. Decorate and Serve:
• Garnish with extra shredded coconut, chopped nuts, or pineapple chunks if desired.
• Slice and enjoy this tropical-inspired treat!
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