The Prudent Wife

• 4 eggs
• 1 1/4 cups vegetable oil (or ¾ cup oil and ½ cup applesauce)
• 1 cup white sugar
• 1 cup brown sugar
• 1 TBSP pure vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 TBSP ground cinnamon
• ¼ teaspoon nutmeg
• 3 cups grated carrots (large grater – drain juice)
• 8 oz can crushed pineapple drained
• 1 cup chopped pecans

• 1/2 cup butter, softened
• 8 ounces cream cheese, softened
• 3 ½ cups confectioners' sugar
• 1 teaspoon vanilla extract
• 1 cup chopped pecans to garnish if desired

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan or two 9 inch cake pans.
2. In a large bowl, beat together eggs, oil, sugar and vanilla. Mix in flour, baking soda, baking powder, salt, nutmeg and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
3. Bake in the preheated oven for 40 to 50 minutes for a 9x13 or 40 minutes for two 9 inch rounds, 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.
4. 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. Frost the cooled cake. Garnish with extra pecans if desired.