Okay so I thought I would finally share with everyone my carrot cake recipe. Everytime I make this I get sooo many compliments on it. So I renamed it, since everyone kept telling me it was the best they ever had. And you can use whatever size cake pan you like. Im not fond of the 9x13 ones so I always use two round pans. I hope you enjoy it! And let me know what you think of it if you bake it.
Ingredients
3/4 cups canola oil
1/2 cup apple sauce
4 eggs
1 cup white sugar
1 cup brown sugar
3 teaspoons ground cinnamon
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
3 teaspoons vanilla extract
1/4 teaspoon nutmeg
3 cups grated carrots
1 cup chopped pecans
1/2 cup butter, softened
8 ounces cream cheese, softened
8 ounce can of crushed pineapple (with the juices squeezed out)
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans
Directions
1.Preheat oven to 350 degrees F. Grease and flour a 9x13 inch pan. Or I also like to use two 9x9 round pans.
2.In a large bowl, beat together oil, apple sauce, eggs, both sugars and 3 teaspoons vanilla. Mix in the baking powder, baking soda, flour, salt, cinnamon, and nutmeg. Stir in carrots and crushed pineapple. 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 15 minutes, then turn out onto a wire rack and cool completely.
4.To Make Frosting: In a medium size bowl combine cream cheese, butter, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.
Ingredients
3/4 cups canola oil
1/2 cup apple sauce
4 eggs
1 cup white sugar
1 cup brown sugar
3 teaspoons ground cinnamon
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
3 teaspoons vanilla extract
1/4 teaspoon nutmeg
3 cups grated carrots
1 cup chopped pecans
1/2 cup butter, softened
8 ounces cream cheese, softened
8 ounce can of crushed pineapple (with the juices squeezed out)
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans
Directions
1.Preheat oven to 350 degrees F. Grease and flour a 9x13 inch pan. Or I also like to use two 9x9 round pans.
2.In a large bowl, beat together oil, apple sauce, eggs, both sugars and 3 teaspoons vanilla. Mix in the baking powder, baking soda, flour, salt, cinnamon, and nutmeg. Stir in carrots and crushed pineapple. 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 15 minutes, then turn out onto a wire rack and cool completely.
4.To Make Frosting: In a medium size bowl combine cream cheese, butter, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.
