Carrot Cake
- 4 eggs
- 3/4 cups vegetable oil
- 1/2 cup applesauce
- 1 8oz can of crushed pineapples
- 1 cup brown, 1 cups white sugar
- 3 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 teaspoons ground cinnamon
- 3 cups grated carrots
- 1 cup chopped walnuts
- 1/4 teaspoon nutmeg

Icing
- 1/2 cup butter, softened
- 8 ounces cream cheese, softened
- 2.5 cups confectioners' sugar
- 1 teaspoon vanilla extract

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

2. In a large bowl, beat together eggs, oil, apple sauce, and pineapples. Add white sugar and 2 teaspoons vanilla; continue beating. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.

3. 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.

4. 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 the cooled cake.




































Notes: Made at val's place. Next time, we'll puree the pineapple so it is not visible. The walnuts were also chopped too fine.

Adapted from: All Recipes Carrot Cake III