Birthday Carrot Cake

• 2 cups All-purpose Flour
• 2 teaspoons Baking Soda
• 1 teaspoon Baking Powder
• 1 teaspoon Salt
• 1 teaspoon Nutmeg
• 2 teaspoons Ground Cinnamon
• 1-3/4 cup Sugar
• 1/2 cups Vegetable Oil
• 1/2 cups Applesauce
• 3 whole Eggs
• 1 teaspoon Vanilla Extract
• 2 cups Shredded Carrots
• 1 cup Chopped Pecans
• 1 cup Raisins
• 1 can (8 Oz) Crushed Pineapple, Drained
• 2 packages (8 Oz) Cream Cheese
• 1/2 cups Unsalted Butter, Softened
• 1-1/2 cup Powder Sugar
• 1 cup Pecans, Chopped, For Garnish

1. Pre-heat oven to 350 degrees. Grease and flour 2 9 inch round pans.
2. Mix flour, baking soda, baking powder, salt, nutmeg and cinnamon.
3. Make a well in the center and add sugar, oil, apple sauce, eggs and vanilla. Mix with wooden spoon until smooth. (DO NOT USE ELECTRIC MIXER)
4. Stir in carrots, pecans, raisins and pineapple.
5. Split evenly between both 9 inch pans. Bake at 350 degrees for about 35 minutes. Don't panic, the center will sink a little. Allow to cool.
6. To make the frosting: Cream the butter and cream cheese until smooth. Add the confectioners sugar and beat until creamy.
7. Sooooooo YUM-E!

allpurpose, baking soda, baking powder, salt, nutmeg, ground cinnamon, sugar, vegetable oil, applesauce, eggs, vanilla, carrots, pecans, raisins, pineapple, cream cheese, unsalted butter, sugar, pecans

Taken from tastykitchen.com/recipes/desserts/birthday-carrot-cake/ (may not work)