Light(er) Carrot Cake

• 4 eggs
• 3/4 cup canola oil
• 1/2 cup apple sauce
• 1 cup white sugar
• 1 cup brown sugar
• 3 tsp vanilla
• 2 cups flour
• 2 tsp baking soda
• 2 tsp baking powder
• 1/2 tsp salt
• 3 tsp ground cinnamon
• 1 (8 oz) can crushed pineapple (drained)
• 3 cups grated carrots
• 1 cup chopped pecans
• 1/4 tsp nutmeg

1. Preheat oven to 350 degrees. Grease & flour a 9x13" pan.
2. In a large bowl, beat together eggs, oil & applesauce, sugars & 3 tsp vanilla.
3. In a separate bowl, mix together flour, baking soda, baking powder, salt, cinnamon & nutmeg.
4. Fold dry ingredients into egg mixture until well blended.
5. Stir in carrots & crushed pineapple.
6. Fold in pecans.
7. Pour into prepared pan.
8. Bake in preheated oven for 40-50 minutes, until toothpick inserted in center comes out clean. If the cake begins to get too dark before baking is completed, cover with a tin foil tent (loose).
9. Let cool in pan for 10 minutes, then turn onto a wire rack & cool completely.
10. Frost with Cream Cheese & Pecan Frosting recipe.