Carrot Cake

My good friend Tajha’s famous carrot cake. So-o-o good!

CARROT CAKE
2 cups all-purpose flour
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 tsp ground cinnamon
1 cup white sugar
3/4 cup brown sugar
1/2 cup vegetable oil
1/2 cup applesauce
3 eggs
1 tsp vanilla extract
2 cups shredded carrots
1 cup chopped walnuts
1/2 (20 oz) can crushed pineapple, drained

In a large bowl, stir together flour, baking powder, soda, salt and cinnamon. In a separate bowl, beat eggs. Add oil, sugar and vanilla and mix well. Make a well in the dry ingredients, pour in the moist ingredients, mix and beat smooth. Add carrots, pineapple and nuts and stir in. Pour into greased and floured 9 x 13 pan. Bake at 350*F for about 45 minutes, until top springs back when lightly touched or toothpick inserted in center comes out clean. Be careful not to overbake. Remove from oven and allow to cool. Prepare cream cheese icing and frost the cake. Store, covered, in the refrigerator.

CREAM CHEESE ICING
1 (8 oz) pkg cream cheese, softened
1/4 cup butter, softened
3/4 tsp allspice
2 cups icing sugar
1 tsp vanilla
optional – a bit of milk, if needed, to make spreading consistency

Beat softened cream cheese, butter and allspice. Add icing sugar gradually, and mix well. Stir in vanilla. Add a bit of milk, if needed, to make frosting a good consistency for spreading. Beat well.