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Ingredients

• THE CAKE:
• 3 c grated carrots - box grater, on the large, round hole side (about 12 med. carrots)
• 4 eggs
• 2 c dark brown sugar, packed (like it less sweet? Use 1- 1/2 c)
• 1 c pineapple, crushed, well drained
• 3/4 c canola oil
• 1/2 c applesauce
• 3/4 c chopped pecans or walnuts
• 1 tbs pure vanilla extract
• 2 c all-purpose flour (message me for a perfect gluten-free flour blend)
• 2 tsp baking soda
• 2 tsp baking powder
• 1/2 tsp fine sea salt
• 1 Tbs ground cinnamon
• 1/4 tsp grated nutmeg
• THE FROSTING:
• 8oz cream cheese
• 3-1/2 c confectioners sugar
• 1/2 c sweet butter, softened
• 1 tsp pure vanilla extract
• 1/2 c chopped pecans or walnuts
• NOTE: Since I am usually knee-deep in our excellent pure Michigan maple syrup, I am adding 1/4 c. to my frosting this time, and omitting the vanilla

Description

What A Way To Eat Your Vegetables! I Work Hard, Try To Eat A Well-balanced Diet, Get Plenty Of Exercise And Watch My Weight. I Also Absolutely Love A Great Carrot Cake, So What Are…

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