Carrot Cake

Carrot Cake:
4 eggs, room temperature
¾ cup Canola oil
½ cup applesauce
1 cup white sugar
1 cup firmly packed brown sugar
1 Tablespoon vanilla extract
1 (8-ounce) can crushed pineapple, drained with excess juice squeezed out
2 teaspoons baking soda
2 teaspoons baking powder
½ teaspoon salt
1 Tablespoon ground cinnamon
¼ teaspoon nutmeg
2 cups all purpose flour
3 cups grated carrots, grated with large grater side
1 cup chopped pecans

Frosting:
½ cup butter, softened
8-ounces cream cheese, softened
3 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans

Preheat oven to 350º F. Grease and flour a 9x13-inch pan.

Carrot Cake:
In a large bowl, beat together eggs, oil, applesauce, white sugar, brown sugar, vanilla extract, crushed pineapple, baking soda, baking powder, salt, cinnamon and nutmeg. Mix in flour; stir just until combined. Add carrots and pecans; stir just until combined. Pour into prepared pan.

Bake in preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.

Frosting:
In a medium bowl, combine butter, cream cheese, confectioners' sugar, and 1 teaspoon vanilla extract. Beat until mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake. Yield: 18 servings.