# Carrot Cake

# Ingredients

# Cake

• 4 eggs
• ¾ cup canola oil
• ½ cup applesauce
• 1 cup white sugar
• 1 cup brown sugar
• 1 tbsp vanilla extract
• 2 cups all-purpose flour
• 2 tsp baking soda
• 2 tsp baking powder
• ½ tsp salt
• 1 tbsp ground cinnamon
• ¼ tsp nutmeg
• 1 cup crushed pineapple, drained
• 3+ cups grated carrots
• 1 cup chopped pecans, toasted

# Frosting

• 4 cups powdered sugar
• 8 ounces cream cheese, softened
• ½ to ¾ stick unsalted butter, softened
• 1 tsp vanilla extract
• 1 cup chopped pecans, toasted

# Instructions

# Cake

1. Grease and flour a 9x13 pan (or two 9-inch round pans).
2. Beat together the eggs, oil, applesauce, sugars, and vanilla.
3. Mix in the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
4. Stir in the crushed pineapple, carrots, and pecans.
5. Bake at 350° for 40-50 minutes, until a toothpick inserted in the center comes out clean.
6. Cool for 10 minutes before removing the cakes from the pans, then let the cakes cool completely.

# Frosting

1. Combine the butter, cream cheese, powdered sugar, and vanilla. Beat until smooth and creamy.
2. Stir in the pecans.
3. Frost the cooled cake.