Stan's favorite cake (excluding chocolate - that's evidently a class all its own). An easy and fool-proof recipe, courtesy my friend Martha. Omit the nuts for a toddler friendly version.
Moist Carrot Cake
2 c all purpose flour
2 t baking powder
1-1/2 t baking soda
1 T ground cinnamon
2 c white sugar
3/4 c oil
3/4 c unsweetened applesauce
2-3/4 c shredded carrots (or as much as you can smush into the batter)
1 c crushed pineapple, very well drained
1 c chopped walnuts
1 c unsweetened flake coconut
Preheat oven to 325F. Grease and flour a 9x13 pan (I like glass for a crispy crust). Mix together the flour, baking soda, salt & cinnamon. Set aside.
In a large bowl, mix sugar, oil, applesauce and eggs. Beat in flour mixture. Stir in pineapple, shredded carrots, chopped nuts and coconut. Pour into prepared pan.
Bake in preheated oven for 45-55 minutes, or until a toothpick inserted into center of cake comes out clean. Allow to cool.
Frost with Allspice Cream Cheese Frosting.