Monday, July 1, 2013

Carrot Cake II


4 eggs
3/4 cup vegetable oil
1/2 cup applesauce
1 cup white sugar
1 cup brown sugar
3 tsps vanilla extract
2 cups flour
2 tsps baking soda
2 tsps baking powder
1/2 tsp salt
2-3 tsps ground cinnamon
1/4 tsp nutmeg
3 cups grated carrots
1/2-1 cup chopped pecans (optional)
1 8 oz can crushed pineapples, drained (optional-I like it best without)

1/2 cup butter, softened (I use less)
8 oz cream cheese, cold (turns out creamier this way)
3 1/2-4 cups powdered sugar
1 tsp vanilla extract
1 cup chopped pecans (or walnuts)


Preheat oven to 350 F. Grease and flour a 9x13 inch pan. In large bowl, beat eggs, oil, sugar and vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan. Bake 40-50 minutes, or until toothpick comes out clean. Let cool in pan 10 minutes and then put on wire rack to cool.

In medium bowl, combine butter, cream cheese, powdered sugar, and vanilla. Beat until smooth. Stir in nuts. Frost cooled cake (put cake in freezer beforehand so it is easier to frost.)

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