scrumptious carrot cake

I baked a super scrumptious carrot cake from scratch for Easter. Baking isn't my forte so, I'm super excited when a make a dessert that turns out this good. I found this carrot cake recipe on allrecipes.com, my "go to" place for recipe hunting. I changed a few things based on comments on the original and here is my version:

Cake Ingredients

• 4 eggs
• 3/4 cups vegetable oil
• 1/2 cup of applesauce
• 1 cups white sugar
• 1 cup brown sugar
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 3 cups grated carrots
• 1 cup chopped pecans

Frosting Ingredients

• 1/2 cup butter, softened
• 8 ounces cream cheese, softened
• 3 1/2 cups confectioners' sugar (could even be reduced to 3 cups IMO)
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees F. Grease and flour or line with parchment paper (2) 9 inch round pans.
2. In a large bowl, beat together eggs, oil, applesauce, white and brown sugars and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pans.
3. Bake in the preheated oven for 35 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.
4. 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 first layer, then add the second layer and frost.

This cake turned out super moist and just the best carrot cake ever!  Of course, I am a little bias since I'm extremely happy it turned out okay but, really it was so good. Enjoy!