Carrot Cake

4 cups grated carrots
2 ½ cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
smidgen cardamom, optional
3 eggs
3/4 cups olive oil
1/4 cup applesauce
1 1/4 teaspoons vanilla extract
1 (8 ounce) can crushed pineapple with juice, pour some of the juice off
1 cup chopped pecans or walnuts
1 cup raisins, optional

Frosting:
1/2 cup butter, softened
8 ounces cream cheese
2 cups confectioners' sugar
2 teaspoons vanilla extract
1 cup chopped pecans or walnuts


Directions
1. Preheat oven to 325 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. In a large bowl, combine flour, white sugar, baking soda, baking powder, salt and spices. Stir in eggs, oil, 1 1/4 teaspoon vanilla, pineapple. Blend in nuts, carrots, pineapple, and raisins. Spoon batter into prepared pan.
3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
4. To Make Frosting: In a medium bowl, combine confectioners' sugar, cream cheese and 1 1/4 teaspoons vanilla. Beat until smooth, then stir in 3/4 cup chopped nuts. Spread on cooled cake. Sprinkle with reserved nuts.




This message was edited Saturday, Sep 7th 10:22 PM