Zack's Birthday Carrot Cake

This is a recipe that Rachel invented (by modifying a different recipe) for Tim’s friend Zack before their cruise. Supposedly it was “the best carrot cake ever”.

• Carrot Cake:
• 4 eggs
• 3/4 cup canola or vegetable oil- 1/2 cup applesauce
• 1 cup white sugar
• 1 cup brown sugar
• 3 teaspoons vanilla extract
• 2 cups flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder- 1/2 teaspoon salt
• 3 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 1 cup (8 ounces) crushed pineapple, well drained- 3 cups shredded carrots

• 1 cup chopped walnuts

• Cream Cheese Frosting:
• 1/2 cup butter, softened
• 8 oz cream cheese, softened
• 3 1/2 cups confectioners’ sugar- 1 tsp vanilla extract
• 1 cup chopped walnuts

(instructions on next page) Preheat oven to 350 degrees. Grease either a 9 x 13” pan or two 9” round pans. In a large bowl, beat together eggs, oil, applesauce, white & brown sugars & vanilla. Mix in flour, baking soda, baking powder, salt, cinnamon and nutmeg. Stir in pineapple & carrots. Fold in walnuts. Pour into prepared pan(s).

Bake in the preheated oven for 40-50 min (for 9 x 13 pan) or 35-40 min (for 2 9” round pans), or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 15 min., then turn out onto a wire rack and cool completely.

Cream Cheese Frosting: In a medium bowl, combine butter, cream cheese, confectioners’ sugar and vanilla. Beat until the mixture is smooth and creamy. Stir in chopped walnuts. Frost the cooled cake.

Serves 10-12.