Stephanie's Carrot Cake

I can't brag when it comes to my cooking skills, but I have to say that I rock it out when it comes to carrot cake! I've tried several recipes in search of the perfect one, made some tweaks here and there, and eventually came up with this one. It's a really moist, delicious cake! You can also serve these as cupcakes. Pair with the homemade cream cheese frosting, and it's delish!

Ingredients:

4 eggs

3/4 cup canola oil

1 cup white sugar

1 cup brown sugar

2 cups all-purpose flour

2 tsp. baking soda

2 tsp. baking powder

1/2 tsp. salt

2 tsp. vanilla

2 tsp. ground cinnamon

1/4 tsp. nutmeg

1/2 cup applesauce

3 cups grated carrots (you can find pre-grated carrots in the produce section)

1 cup shopped pecans or walnuts

1. Preheat oven to 350 degrees. Grease and flour a 9x13 pan.

2. In a large mixing bowl, beat together eggs, oil, sugar and vanilla. Mix in flour, baking soda, baking powder, salt, cinnamon and nutmeg. Stir in carrots and applesauce. Fold in nuts. Pour into prepared pan.

3. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack and cool completely.

4. Prepare cream cheese frosting, and serve with carrot cake.