Ingredients:
Cake:
4 large eggs
3/4 cup vegetable oil
1/2 cup apple sauce
1 cup white sugar
1 cup brown sugar
3 tsp vanilla extract
2 cups all-purpose flour
2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
3 tsp ground cinnamon
1/3 tsp nutmeg
3 cups grated carrots (6-8 medium carrots)
1 cup chopped pecans
8 oz crushed pineapple
Frosting:
1/2 cup butter, room temp
8 oz cream cheese, room temp
3 1/2 cup confectioner's sugar
1 tsp vanilla extract
1 cup chopped pecans (optional)
For the cake:
Preheat oven to 350F
Butter and flour a 9x13 inch pan. Line the bottom with parchment paper.
In a large bowl, beat together eggs, oil, apple sauce, white sugar, brown sugar, and vanilla extract
In a separate bowl, mix together flour, baking soda, baking powder, salt, cinnamon, and nutmeg
Mix the dry ingredients into the wet ingredients slowly
Stir in carrots and pineapple. Fold in pecans
Pour into the prepared pan and bake for 40-50 minutes.
Let cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely
For the Frosting:
In a medium bowl, combine butter, cream cheese, confectioner's sugar, and vanilla.
Beat until the mixture is smooth and creamy
Frost the cooled cake
Sprinkle on chopped pecans (optional)
