Carrot Cake!!

INGREDIENTS for CARROT CAKE: 1 pound carrots 2 cups white sugar 1 (8 ounce) can crushed pineapple with juice 3/4 cup vegetable oil 1/2 cup unsweetened applesauce 4 eggs 1 tablespoon vanilla extract 1/2 cup flaked coconut 1/2 cup chopped walnuts 1/2 cup raisins 1 1/2 tablespoons pumpkin pie spice 2 teaspoons baking soda 1 teaspoon salt 3 cups all-purpose flour 1 (8 ounce) package cream cheese 3 tablespoons unsalted butter, softened 1 1/2 cups confectioners' sugar 1 1/2 teaspoons orange zest 1 tablespoon fresh orange juice DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). Coat Bundt pan with vegetable oil spray. Flour pan and tap out excess flour. In a medium bowl, sift together flour, salt, soda and pumpkin pie spice. Set aside. In a separate bowl, combine coconut, walnuts and raisins. Set aside. Grate carrots (to make 3 cups). Set aside. In a large bowl, combine sugar, pineapple with juice, oil and applesauce. Beat on high speed for 3 minutes. Beat in eggs one at a time. Add vanilla and carrots. Add flour mixture and beat on low speed until combined. Add coconut, walnuts and raisins and combine. Put batter into 10 inch Bundt pan. Bake at 350 degrees F (175 degrees C) for 60 to 70 minutes, or until toothpick inserted into center of cake comes out clean. Cool in pan on wire rack. Invert onto serving plate. Frost, and refrigerate one hour. To make the frosting: In a large bowl, combine cream cheese, butter, confectioners sugar, orange zest and juice. Beat until smooth. All the best!

This is an awesome recipe, I just made it for our family and they are already asking for another one, it is very moist and with the cream cheese frosting you will love it, good luck. INGREDIENTS 4 eggs 2 cups sugar 1 cup vegetable oil 2 cups all-purpose flour 2 to 3 teaspoons ground cinnamon 3/4 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt 1/4 teaspoon ground nutmeg 2 cups grated carrots FROSTING: 1/2 cup butter, softened 1 package (3 ounces) cream cheese, softened 1 teaspoon vanilla extract 3-3/4 cups confectioners' sugar 2 to 3 tablespoons milk 1 cup chopped walnuts Orange and green food coloring, optional DIRECTIONS In a large mixing bowl, combine the eggs, sugar and oil. Combine the flour, cinnamon, baking soda, baking powder, salt and nutmeg; beat into egg mixture. Stir in carrots. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. For frosting, in another large mixing bowl, cream butter and cream cheese. Beat in vanilla. Gradually beat in confectioners' sugar. Add enough milk to achieve desired spreading consistency. Stir walnuts into remaining frosting. Spread frosting between layers and over top and sides of cake.