- 4 eggs
- 150 g sugar
- 120 g brown sugar (½ c)
- 2 t vanilla
- 8 T butter melted
- 1 container applesauce
- 100 g veg oil
- 240 g AP flour
- 1½ t baking powder
- 1 t baking soda
- 1½ t sale
- 2 t cinnamon
- ½ t nutmeg
- ¼ t ginger
- dash allspice
- 347 g carrots grated
- 110 g pecans toasted
- 40 g unsweetened coconut
- 100 g pineapple, crushed and drained
Use directions from KAB “Kitchen Sink Carrot Cake.” This makes 2 8″ round pans for a layer cake, or 1 13″x9″ cake.