Sunday, March 27, 2016

This is the best Carrot Cake Recipe ever!  Moist, delicious, and full of flavor--this recipe will please everyone!
Carrot Cake Recipe
4 eggs
3/4 cups vegegable oil
1/2 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
3 teaspoons ground cinnamon
1/4 teaspoon nutmeg
3 cups grated carrots
Optional: add an 8 oz. can of crushed pineapple (press all of the liquid out and consider reducing the sugar if you don't want a sweeter cake)
1 cup chopped pecans
Preheat oven to 350 degrees. Grease and flour a 9x13 inch cake pan or two 8-10" spring form rounds. 
In a large bowl, beat together 4 eggs, 3/4 cup oil, 1/2 cup applesauce, both cups sugar, and 3 teaspoons vanilla.
In a separate bowl mix together all dry ingredients (2 cups flour, 2 teaspoons baking soda, 2 teaspoons baking powder, 1/2 teaspoon salt, 1/4 teaspoon nutmeg and 3 teaspoons cinnamon. Mix into wet ingredients.
Stir in carrots (and optional pineapple). Fold in one cup pecans. Pour into prepared pan(s).
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.
1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans
Combine 1/2 cup butter and 1 cup cream cheese, blend until creamy. Add 3-4 cups confectioners' sugar (to desired taste and thickness) and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Frost/fill the cooled cake. Sprinkle remaining cup pecans on top.

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