Carrot Cake as promised!

Well, I'm having a little technical difficulty copying and pasting the recipe for Awesome Carrot Cake with Cream Cheese Frosting from allrecipes.com so that I can tweak it and tell you what I did. I guess I'll just go for it and re-type the whole thing. I made some adjustments based on others' reviews that the cake was too oily and too sweet. Here goes...

"Carrot Cake a la E"
2 cups all purpose flour
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 tsp apple pie spice*
1 cup granulated sugar
1/2 cup brown sugar
3 cups grated carrots (about 6 medium carrots)
3/4 cup vegetable oil
1 individual cup natural apple sauce (about 1/3 cup)
4 eggs
1 1/2 tsp vanilla extract
1 8-oz can crushed pineapple with juice
3/4 cup chopped pecans or walnuts

Cream cheese frosting
3 1/2 cups powdered sugar (about one pound)
1 8-oz pkg Neufchatel cheese (or regular cream cheese if you're not worried about calories)
1 stick butter, softened (not melted)
1 1/4 tsp vanilla extract
3/4 cup chopped nuts

Preheat oven to 350 degrees farenheit (reduce by 25 degrees if using a dark pan). Grease & flour a 9x13 inch baking dish (or 3 8-inch pans if you want a layered cake). Set aside.

Sift together flour, baking soda, baking powder, spice & salt. Add remaining dry ingredients: sugars, carrots. Stir in oil, apple sauce, eggs, pineapple, vanilla and nuts until well-combined.

Pour into prepared pan. Bake in preheated oven for 30-40 minutes.
If using 8-inch round pans reduce baking time to 25 minutes. Test for doneness by inserting a toothpick into center of cake. It should come away clean if cake is done. Adjust cooking time as needed.

*apple pie spice is a combination of cinnamon, nutmeg and allspice. You may use whichever spices suit your taste. Original recipe called for 1 tsp cinnamon but many reviews said it wasn't enough.

For the frosting, combine room temperature cream cheese, softened butter and vanilla in a mixing bowl and beat until smooth. Gradually add powdered sugar and beat until well-blended and desired consistency. You may add the nuts to the frosting. I frosted the cake and then pressed the nuts to the sides of the cake. Frost completely cooled cake(s).
According to my family, not too sweet, not too oily but just right!
Until next time!