Carrot Cake
Ingredients
- Cake:
- 4 eggs
- 3/4 cup canola oil
- 1/2 cup unsweetened applesauce
- 1 8-oz can crushed pineapple, drained & squeezed of excess juice
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3 cups grated carrots
- 1 cup chopped pecans
- Frosting:
- 1/2 cup butter, softened
- 8 ounces cream cheese, softened
- 3 1/2 cups confectioners' sugar
- 1 teaspoon vanilla extract
Details
Preparation
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, beat together eggs, oil, applesauce, sugars and 2 teaspoons vanilla. In another bowl, mix in flour, baking soda, baking powder, salt, cinnamon & nutmeg. Stir in carrots & crushed pineapple. Fold in pecans. Pour into prepared pan.
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Frost cooled cake.
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