Carrot Cake
2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1-teaspoon salt
4 eggs
3/4 cups vegetable oil
3/4cup applesauce
1 ¾ Cup sugar
¼ Cup brown sugar
2 3/4 cups shredded carrots
1 (8 ounce) can crushed pineapple, drained
1/4 teaspoon of nutmeg
1Tablespoon vanilla extract
½ teaspoon ground cloves
3/4 cup chopped walnuts
1 Tablespoon ground cinnamon
1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan. Mix together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
2. In a large bowl, mix sugar, oil, and eggs. Beat in flour mixture. Stir in shredded carrots, crushed pineapple, chopped nuts. Pour into prepared pan.
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. Makes great cupcakes too.
Frosting
• 1/2 cup butter, softened
• 4 ounces cream cheese, softened
• 4 cups confectioners' sugar
• 1 Tablespoon vanilla extract