Fall is just around the corner and that means Carrot Cake to me!!!

Carrot Cake 

4 eggs                                                         2 tsp. cinnamon

½ cup vegetable oil                                      3 cups grated carrots

½ cup applesauce                                         1 cup chopped pecans

2 cups sugar                                                         

2 tsp. vanilla                                                 ½ cup butter, softened

2 cups flour                                                  8 oz. cream cheese, softened

2 tsp. baking soda                                        4 cups powdered sugar

2 tsp. baking powder                                    1 tsp. vanilla

½ tsp. salt                                                   ½ cup chopped pecans

Note:  This recipe cuts the fat by halving the 1 cup of oil with applesauce.  Preheat oven to 350°.  Grease and flour a 9 X 13” pan.  In a large bowl, beat together eggs, oil, sugar and 2 tsp. vanilla.  Mix in flour, baking soda, baking powder, salt and cinnamon.  Stir in carrots.  Fold in pecans.  Pour into prepared pan.  Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.  Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.  For frosting ~ Note ~ recipe is for a layered cake.  You can cut this recipe by ¼ and it will still make plenty.  In a medium bowl, combine butter, cream cheese, powdered sugar and 1 tsp. vanilla.  Beat until smooth and creamy.  Frost the cooled cake.  Sprinkle with pecans.