Carrot Cake

Carrot Cake

Shred 3 cups of (about 4 large) carrots

In a mixing bowl whisk 4 eggs, 1 C sugar, 1 C brown sugar, 3/4 C oil, 1/2 C applesauce, and 2 tsp vanilla.

Add in 2 C flour, 2 tsp baking soda, 2 tsp baking powder, 1/2 tsp salt, and 2 tsp cinnamon until combined. Stir in carrots.

Pour half the batter into medium or large round mold that is placed on a perforated baking sheet and bake at 350 degrees for about 25 minutes or until a toothpick comes out clean and the cake is golden brown. Let cool for 5 minutes and remove from the mold onto a cooling rack. Fill the mold with the remaining batter and repeat.

While the second cake is baking mix up a vat of cream cheese frosting by combining 8 oz cream cheese, 1/2 C butter, 1 tsp vanilla, and 4 C powdered sugar in a mixer.

Put a layer of frosting on top of a cooled cake and stack the other on top. Finish frosting and decorating.

Slice, and enjoy!