World’s Best Carrot Cake

4 eggs
½ cups vegetable oil and 3/4 cup applesauce
1 cup white sugar
1 cup brown sugar
3 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
3 teaspoons ground cinnamon
¼ teaspoon nutmeg
1 8oz can crushed pineapple DRAINED WELL!!!
3 cups grated carrots (Use the large side of the grater…like what you would use to grate cheese)
1 cup chopped pecans or walnuts (optional)
1/2 cup raisins (optional)


Frosting

1/2 cup butter, softened
8 ounces cream cheese, softened
3-3.5 cups powdered sugar



1. Preheat oven to 350 degrees. Grease and flour a 9x13 inch pan (or 2 9 inch rounds).

2. In a large bowl, beat together eggs, oil (and applesauce), sugar and 3 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon and nutmeg). Stir in carrots and pineapple. Fold in nuts and raisins. Pour into prepared pan.

3. Bake in the preheated oven for 40 to 50 minutes (35-45 minutes for rounds), 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, powdered sugar. Beat until the mixture is smooth and creamy. Frost the cooled cake. Refridgerate (I like it cold)