Quick and Easy Carrot Cake

I stumbled on this carrot cake recipe surfing the web one night and i decided to try it out. It's not as greasy as the usual carrot cakes since it contains no butter and only 2 eggs but believe me, it's just as good as any other carrot cake you could find.

Ingredients

• 1 can of crushed pineapple ( 175 ml )
• 2 eggs
• 3/4 cup of sugar
• 1/3 cup of vegetable oil ( preferably organic )
• 1/4 cup applesauce ( i used apple raspberry)
• 1 tsp Vanilla 
• 1 - 1/4 cup of flour
• 1 tsp Cinnamon ( add various spices here, nutmeg, cardamom, etc )
• 1 tsp baking powder
• 1 tsp baking soda
• pinch of salt
• 1 - 1/2 cup of grated carrots ( about 2 medium sized carrots )
• 1 medium bag of walnuts

Instructions
1. Strain the juices from the crushed pineapple and set aside the juice.
2. In a mixing bowl, whisk eggs and sugar until slightly frothy.

3. Add vegetable oil, apple sauce and vanilla to the mix and mix for 30 seconds.

 4. In a separate bowl mix the flour, cinnamon, baking powder, baking soda, and salt. Then add the dry to the wet and mix for a minute or so.
5. Add grated carrots, pineapple chunks and walnuts to the mix.

6. Add mix to a 9'' buttered pan, or you can use parchment paper instead of butter. ( I prefer the parchment paper method )

7. Bake the carrot cake in the over for 30-40 mins, until you can stick a toothpick in and it comes out clean.
8. While the cake is baking combine these ingredients to make the frosting.

• 1 Pkg. Cream cheese ( must be softened )
• 1/4 cup butter
• 1/2 tsp Vanilla
• 1 cup icing sugar

 9. After cake is done, set it on a cooling rack for 30 mins.
10. After cake is cooled, add frosting and top with a handfull of wallnuts and then have a piece or two...or three.

Enjoy!