Carrot Cake

The best Carrot Cake I have ever had, and the healthiest. Oil is partially replaced with applesauce, and there are 3 fruits and veggies in this cake. You can use 1/3 the fat cream cheese for the frosting if you want.


INGREDIENTS

4 eggs
3/4 cup canola oil
½ cup applesauce
1 cup white sugar
1 cup brown sugar
3 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
½ to 1 teaspoon nutmeg
1 tablespoon ground cinnamon
3 cups coarsely grated carrots (grated on large side of grater)
1 8 oz can crushed pineapple – drained and juices squeezed out
1 cup chopped pecans

1/2 cup butter, softened
8 ounces cream cheese, softened
3.5 to 4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans

DIRECTIONS

1.)Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Or place parchment paper down on bottoms of two greased, round, 9 inch cake pans for easy release after baking.

2.) In a large bowl, beat together eggs, oil, sugar and 3 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt, nutmeg, and cinnamon. Stir in carrots, applesauce, and pineapple. 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.

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. Stir in chopped pecans, or sprinkle the cake with chopped pecans after frosting the cake. Frost the cooled cake.