Carrot Cake with Cream Cheese Frosting

I hadn't had carrot cake in ages, and I'd never made one myself. But now I'm dying to make this again, it's SO good! It's not super sweet (but that's why you have frosting, right?), it's just perfect.

I followed some of the adaptations suggested in the reviews of this recipe, and I've added those changes to this post. Feel free to check out the original recipe and decide for yourself if you wish to change anything at all.

Carrot Cake - Adapted from Allrecipes.com

(sorry about the lame pic, it's the only one I have)

Ingredients

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

Frosting:

• 1/2 cup butter, softened
• 8 ounces cream cheese, softened
• 3 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 2/3 cup chopped pecans

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. In a large bowl, beat together eggs, oil, apple sauce, white and brown sugar, and 3 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt, cinnamon and nutmeg. Stir in carrots. Fold in pecans. Pour into prepared pan.
3. 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.
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. Stir in chopped pecans. Frost the cooled cake.