Ingredients
4 eggs
¾ cup vegetable oil
½ cup applesauce
1 cup sugar
1 cup brown sugar
1 8-oz. can of crushed pineapple, slightly drained
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
½ teaspoon salt
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
Pinch of ground cloves
3 cups grated carrots
1 cup chopped pecans
Directions
Preheat oven to 350°F. In the bowl of an electric mixer fitted with the paddle attachment, beat together eggs, oil, applesauce, sugars, pineapple and vanilla. Mix in flour, baking soda, baking powder, salt, cinnamon, nutmeg and cloves. Stir in carrots and pecans.
For Cupcakes: line a muffin tin with cupcake wrappers. Fill each liner ¾ full. Bake in the preheated oven for 18-20 minutes. Let cupcakes cool completely before frosting. Makes 24 cupcakes.
For Cakes: lightly grease 2 (9-inch) round cake pans. Equally divide batter between the two pans. Bake for 35-40 minutes. Let cool completely before frosting frosting.
See here for cream cheese frosting recipe.
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