Step 1

Preheat the oven to 350 F

Step 2

Whisk together the eggs, oil, applesauce, and sugar.

Step 3

Gently stir in the dry ingredients (flour, baking powder, baking soda, salt, and cinnamon).

Step 4

Gently fold in the carrots, coconut, and pineapple (and nuts and raisins if using)

Step 5

Pour the batter into a 9 by 13 inch baking dish that has been sprayed with nonstick baking spray.

Step 6

Bake in a preheated 350° F oven until golden brown and a toothpick inserted into the middle comes out clean, about 35-40 minutes.

Step 7

Allow the cake to cool completely before frosting.

Step 8

Make the cream cheese frosting:

Step 9

Using a hand mixer or stand mixer, beat the softened cream cheese together with the softened butter on medium-high speed until smooth, about 2 minutes.

Step 10

Add the confectioner’s sugar, vanilla, and pinch of salt. Mix on low for 30 seconds, then turn to medium- high and beat for 3 minutes until super smooth and creamy. Add a little more sugar if it’s too loose or a little milk if it’s too thick.

Step 11

Be sure the cream cheese and butter are at room temperature before mixing so the frosting doesn’t have any lumps. I also like to sift the powdered sugar to remove any lumps.

Step 12

When the cake is completely cooled, frost the cake using a spoon or a spatula.

Step 13

Store the cake, tightly covered, in the refrigerator for up to 5 days.