The Best Carrot Cake

The-Best-Carrot-Cake

 

Ingredients:

  • 4 eggs
  • 3/4 cups vegetable or canola oil
  • 1/2 cup applesauce
  • 1 cup brown sugar
  • 1 cup white sugar
  • 3 teaspoons vanilla extract
  • 8 oz crushed pineapple (drained)
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon pumpkin pie spice (or nutmeg)
  • 3 cups grated carrots
  • 1 cup chopped pecans (optional)
  • 8 oz cream cheese (softened)
  • 1/2 cup butter softened
  • 3.5 cups confections sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract

Directions:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan.
  2. In a large bowl, beat together eggs, applesauce, oil, sugars and 3 teaspoons vanilla. Stir in drained pineapple. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
  3. 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.
  4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners’ sugar and extracts. Beat until the mixture is smooth and creamy. Frost the cooled cake.

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