Super moist, deliciously spiced, gluten-free carrot cake with a perfect balance of sweet carrots and raisins, chopped pecans, juicy pineapple and the light, delicate flavor of coconut; topped with oh-my-goodness cream cheese frosting. The recipe also has a dairy-free option.
Preheat oven to 350°F.
In a large bowl mix together the applesauce, sugar, and eggs until fully combined.
In a medium-sized bowl stir together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and allspice.
Add the flour mixture to the batter and mix until fully combined.
Pour half of the batter in the first 8" cake pan and then pour the rest of the batter in the second 8" cake pan.
Cool the cakes in the pans for about 10-15 minutes. Then use a knife to loosen the cake around the edges of the pan and place the pan upside down on a cooling rack to completely cool before frosting. Enjoy! (I like my carrot best served cold.)
In a large bowl beat the butter and cream cheese together with a mixer on medium speed until smooth and creamy.