The Most Amazing Carrot Cake

   I love making carrot cake.  My hands and the white counter tops turn orange.  There are bits of shredded carrot everywhere.  It gives my a chance to make my favorite frosting of all time:  clove spiced cream cheese frosting.  And I allow myself to be tricked into thinking I am eating something genuinely healthy.  Actually, as far a cakes go, this recipe isn't too terrible for you.

Carrot Cake
4 eggs, beaten
1 C brown sugar (loosely packed)
3/4 C white sugar
3 C shredded carrot (loosely packed)
3/4 C unsweetened applesauce
1/2 C raisins (golden or regular)
2 tsp cinnamon(optional)
1/2 tsp nutmeg (optional)
1 Tbsp vegetable oil
2 C flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Combine eggs, applesauce, oil, and spices.  Mix in carrot and raisins.  Add sugars.  Fold in dry ingredients until well incorporated, make sure not to over mix.  Pour evenly into 2 greased cake pans (8 in or 9 in).
Bake at 350 deg F for 30-35 min, until a wooden toothpick inserted into the center comes out clean.
Let cool in pan for about 15 min before removing.  Cool completely.  Frost and decorate.

Clove Spiced Cream Cheese Frosting
16 oz light cream cheese (softened)
1 stick butter (softened)
1/2 C brown sugar
1 tsp ground clove

Beat together butter and cream cheese.  Add sugar and clove.  Beat until smooth.
*This is enough to completely frost the cake.  To cut back on calories and fat, reduce amounts by half and frost only between layers and on top (not the sides).  The half recipe is also probably enough for a batch of cupcakes.