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Saucy Apple Carrot Cake


1 (18 3/4 oz.) carrot cake mix
1 (15 oz.) jar applesauce
1/2 c. finely chopped pecans
1/3 c. butter, softened
1 tsp. vanilla
1/8 tsp. salt
2 c. powdered sugar
2-3 tbsp. apple juice


Preheat oven to 350 degrees. Prepare cake according to package directions substituting applesauce for liquid. Stir in pecans. Turn into greased, floured 13x9 inch cake pan.

Bake for 25-30 minutes or until toothpick inserted into center comes out clean. Cool in pan for 10 minutes. Remove from pan and cool completely before icing.

To prepare icing, cream butter, vanilla and salt. Beat in 1 cup of powdered sugar. Add 2 tablespoons of apple juice and beat until smooth. Gradually beat in remaining cup of sugar. Continue beating until smooth and easy to spread. (If frosting is too thick, beat in an additional tablespoon of apple juice.) Serves 8-10.

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