3 cup grated carrots (do not use the tiny grater for this)
¾ cup toasted pecans, coarsely chopped
8 oz can crushed pineapple (drain most of the juice out, but don't squeeze it dry)
Frosting:
½ cup butter, softened
12 oz cream cheese, softened
1 lb powdered sugar
1 tsp vanilla
Instructions
Grease and flour two 9-inch round cake pans or 1 9x13 pan. Preheat oven to 350°.
In a large bowl, beat together eggs, oil, applesauce, sugars and vanilla.
In a smaller bowl, whisk together flour, baking soda, baking powder, salt, cinnamon and nutmeg.
Add dry ingredients to wet mixture and mix well. Stir in carrots, pineapple, and pecans.
Pour batter into prepared pans and bake for 30-35 minutes for round pans. Longer if using a 9x13. Toothpick inserted in center of cake should come out clean. The cake will be very dark on top, but not to worry - it's not burning!
Allow cake to cool in pans for about ten minutes, then run a knife around edge and carefully turn out onto wire racks to cool completely.
When cool, frost with cream cheese icing.
To prepare icing: Beat butter and cream cheese together until smooth. Add vanilla. Beat in powdered sugar about a cup at a time until well-blended.
Recipe by Clever Housewife at https://cleverhousewife.com/2012/12/scrumdidilyumptious-carrot-cake-recipe/