Carrot Cake

By thatjerseygirl

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

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.