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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 18 |
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If you don't like pecans, feel free to leave them out. Ingredients:
4 eggs |
3/4 cup canola oil |
1/2 cup unsweetened applesauce |
1 cup brown sugar |
1 cup white sugar |
1 tablespoon vanilla extract |
2 cups all-purpose flour |
2 teaspoons baking soda |
2 teaspoons baking powder |
1/2 teaspoon salt |
1/4 teaspoon allspice (optional) |
1/4 teaspoon nutmeg |
2 teaspoons ground cinnamon |
3 cups carrots, grated see step 5 |
8 ounces crushed pineapple, drained thoroughly and dried with paper towel |
3/4 cup pecans, chopped |
1/2 cup butter, softened |
8 ounces cream cheese, softened |
3 1/2 cups confectioners' sugar |
1 teaspoon vanilla extract |
3/4 cup pecans, chopped |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Grease and flour a 9x13 inch pan.
3. In a large bowl, beat together eggs, oil, applesauce, brown sugar, white sugar and 1 tablespoon vanilla.
4. Mix in flour, baking soda, baking powder, salt, allspice if using, nutmeg, and cinnamon.
5. Grate the carrots with the large grater side (the one you use for cheese) so that you don't end up with a bunch of carrot mush and juice that can't be used.
6. Stir in carrots and pineapple.
7. Fold in pecans.
8. Pour into prepared pan.
9. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
10. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
11. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla.
12. Beat until the mixture is smooth and creamy.
13. Stir in chopped pecans.
14. Frost the cooled cake.
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