A tasty, but healthier version of carrot cake with crushed pineapple and applesauce, topped with cream cheese frosting! If you don't like pecans, feel free to leave them out!
Ingredients:
4 eggs
3/4 cups canola oil
1/2 cup applesauce
1 cup white sugar
1 cup brown sugar
1 Tablespoon vanilla
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
3 cups created carrots
3/4 cup crushed pineapple, squeezed dry and chopped
1/2 cup pecans, finely chopped (optional)
Cream Cheese Frosting:
1/2 cup butter, softened
8 ounces cream cheese, softened
2 cups powdered sugar
1 teaspoon vanilla
Directions:
1. Preheat oven to 350°F. Grease and flour 2 - 8inch pans.
2. In a large bowl, beat together eggs, oil, applesauce, white and brown sugar, and 1 Tablespoon vanilla.
3. In a separate bowl, sift the flour, baking soda, baking powder, salt, and cinnamon.
4. Add the flour mixture into the egg mixture and stir to combine. Stir in the carrots, pineapple, and pecans.
5. Pour evenly into the prepared pans. Bake for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in the pans for 10 minutes, then turn out onto a wire rack and cool completely.
6. TO MAKE THE FROSTING: In a medium bowl, combine butter, cream cheese, powdered sugar, and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Frost the cooled cake. Decorate with chopped pecans.
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