Carrot Cake

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

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

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, beat together eggs, oil, applesauce, white sugar and 3 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt, nutmeg and cinnamon. Stir in carrots and pineapple. Fold in pecans. Pour into prepared pan.
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.
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.

Number of Servings: 18

Recipe submitted by SparkPeople user SWALKERE.