A simple, but completely delicious and frosting smothered carrot cake. Doesn't include yucky stuff like pecans or pineapple (which are fine on their own, but not in carrot cake).
Author: Amy Garrett
For the Cake
For the Frosting
2 - 8ouncespackages cream cheese, softened
Preheat oven to 350 degrees F.
Grease and flour a 9x13 inch pan.
In a large bowl, beat together eggs, applesauce, oil, sugars, and 2 teaspoons vanilla.
In a smaller bowl, mix together flour, baking soda, baking powder, salt and cinnamon. Pour flour mixture into egg mixture. Stir in carrots. Pour into prepared pan.
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
To Make Frosting:
In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Frost the cooled cake.