The Best Carrot Cake

The recipe called for a 9x13 inch cake but I used three 6" rounds and got a nice tall, small cake. Either way I'm sure it will taste amazing!

Recipe: Adapted from AllRecipes

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:

• Preheat oven to 350 degrees F (175 degrees C). 
• Grease and flour a 9x13 inch pan.
• 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.
• 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.
• 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.

The recipe and image were copied directly from sugarcooking