- CAKE:
- 4 eggs
- ¾ cup vegatable oil
- ½ cup applesauce
- 1 cup white sugar
- 1 cup brown sugar
- 1 tbsp vanilla extract
- 1 8 oz can crushed pineapple, squeezed dry
- 2 cups all-purpose flour
- 2 tsp baking soda
- 2 tsp baking powder
- ½ tsp salt
- 1 tbsp ground cinnamon
- ¼ tsp ground nutmeg
- 3 cups carrots, grated
- FROSTING:
- 1 8 oz pkg cream cheese
- 1 cup white sugar
- ⅛ tsp salt
- 1 tsp vanilla extract
- 1-½ cups whipping cream
ingredients
directions
1. Preheat oven to 350ºF. Grease and flour 2 - 8" round cake pans |
2. In a large bowl, beat together eggs, oil, applesauce, sugars, pineapple, and 1 tbsp vanilla. Mix in flour, baking soda, baking powder, salt, cinnamon and nutmeg. Stir in carrots. 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 10 minutes, then turn out onto a wire rack and cool completely. |
4. In a small bowl beat whipping cream until stiff peaks form; set aside. |
5. In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until smooth, then fold in whipped cream. Frost cake with cream cheese mixture |
