Ultra moist carrot cake filled with lots of goodies including pineapple.
Preheat the oven to 350°F. Lightly grease a 9" x 13" pan or two 8in round pans.
Beat the eggs, sugars, and vanilla in a mixing bowl until smooth
Mix the melted butter, oil and applesauce in a large measuring cup. With the mixer running, slowly add the oil mixture to your egg mixture. Beat until smooth.
In a separate bowl, whisk together the flour, baking power, baking soda, salt, and spices. Add the dry ingredients to the wet ingredients in three parts, stirring to make a smooth batter.
Fold in the carrots, raisins, nuts, and pineapple.
Pour the batter into the pan(s), spreading it to the edges.
Bake the cake for 40 to 50 minutes, or until the cake is golden brown, and a cake tester inserted into the center comes out clean.
In a mixing bowl beat butter and cream cheese until combined.
Add vanilla and gradually add confectioners sugar.
Combine until all sugar is incorporated and icing is at desired thickness.
Spread desired amount on cake… ENJOY!