Carrot Cake

Original recipe from Creme de la Crumb.

Cake Ingredients:

• 1 1/4 c coconut, butter, or other oil
• 1 1/4 c sugar
• 1 3/4 c brown sugar
• 1 T vanilla
• 2/3 c applesauce
• 6 eggs
• 3 c flour
• 1 T baking soda
• 2 t cinnamon
• 1 1/2 t salt
• 3 c shredded carrot

Frosting Ingredients:

• 1 c butter
• 2 blocks (16 oz) cream cheese
• 1 T vanilla and/or maple extract
• 1/4 t salt
• 8 c powder sugar
• chopped pecans for topping, optional

Cake Directions:

1. Preheat oven to 350. Grease and flour (three 9-inch) cake pans.
2. In a large mixing bowl, cream together oil and sugars. Mix in applesauce. Beat in 2 eggs at a time. Whisk dry ingredients and mix to combine with all. Fold in shredded carrots. 
3. Divide between pans. Bake ~ 35 minutes or until toothpick in center comes out clean.
4. Turn cakes onto cooling rack. May freeze the cakes at this point for ease in frosting.

Frosting Directions:

1. In a large mixing bowl, cream butter and cream cheese. Slowly add 2 c powder sugar, then add salt and vanilla/maple extract. Slowly add remaining powered sugar and beat until fluffy.
2. Assemble cake, frosting between all layers and around the side. Sprinkle with optional chopped pecans.