This is our much loved recipe for carrot cake and scratch made cream cheese frosting. My husband asks for this for his birthday cake every year, and over the years I have fine tuned the original recipe (which called for a positively monstrous amount of vegetable oil) by substituting unsweetened applesauce for ALL of the oil in the original recipe. This recipe yields two 8" or 9" layers depending on what size of cake pans you use--you can even use three 8" pans if you like. Or you can use a 9"x12" flat pan! That's a really good choice if you plan to take this to a potluck. If this cake isn't eaten pretty quick, be sure to refrigerate it. Enjoy it for breakfast or a midnite snack! I like it even better after a day or two in the fridge! Wonderful with vanilla ice cream! Our Favorite Carrot Cake 1 3/4 C. sugar (use less if you prefer a less sweet cake or need to limit sugar intake) 2 C. unbleached flour T. baking soda t. salt 2 t. cinnamon t. nutmeg 1 C. unsweetened applesauce 3 C. grated carrots 3 eggs Preheat oven to 350. Mix first 6 ingredients (I like to sift them together using a flour sifter) in a large mixing bowl. Add applesauce and mix thoroughly. Add grated carrots and mix well. Then add eggs one at a time, mixing well after each addition. Depending on your cake pans, you may want to line the bottom w/ parchment paper or spray inside with cooking spray (you know your cake pans better than I do!). Divide batter into cake pans evenly. Bake @ 350 for 30 to 35 minutes (or until surface springs back slightly with light finger pressure). Allow to cool on a rack. When cool frost with homemade cream cheese frosting! Cream Cheese Frosting lb. real butter (1 stick) 8 oz. package of cream cheese allowed to soften at room temperature 1 lb. powdered sugar 1 t. real vanilla 1 C. chopped walnuts or pecans (optional!) Cream together the butter and cream cheese. Gradually add the powdered sugar, blending thoroughly. Stir in the vanilla and (if desired) chopped nuts. Frost your cake! This will provide very generous frosting for a two layer cake or a 9”x12” flat cake, less generous for a three layer cake! If you are really in a hurry, you can use store-bought frosting, but it just won’t taste nearly so good! This recipe is a FREEBIE, SO please DON'T PUT THIS IN YOUR CART!