It's a very moist cake and yummy (we tested it in a round pan instead of a rectangle as suggested and increased the cooking time to compensate for the thickness).
2-1/2 cups all-purpose flour
2 tsp cinnamon
1-1/2 tsp each baking powder and baking soda
1/2 tsp salt
1-1/2 cups packed brown sugar
1 cup drained, crushed pineapple
3 whole eggs
3/4 cup buttermilk
1/2 cup applesauce
1/3 cup vegetable oil
2 tsp vanilla
3 cups grated carrots
Preheat oven to 350°. Spray a 9 x 13-inch baking pan with non-stick spray and set aside. Combine first 5 ingredients in a medium bowl. Set aside.
In a large bowl, whisk together brown sugar, pineapple, eggs, buttermilk, applesauce, oil, and vanilla. Stir in grated carrots. Add flour mixture to carrot mixture and stir until well blended.
Pour batter into prepared pan. Bake for 35 to 40 minutes, or until a toothpick inserted in center of cake comes out clean. Set pan on a wire rack and cool cake completely. When cake is cool, spread cream cheese icing evenly over top. Cover with plastic wrap and store in refrigerator.
momstown originally published this recipe in 2011.