APPLESAUCE CAKE with CARAMEL ICING

Cake: 

1 cup (2 sticks) butter, softened

2 cups sugar

3 cups applesauce (I used unsweetened applesauce)
3 cups all purpose flour
1 teaspoon cinnamon
1 teaspoon nutmeg 
1 3/4 teaspoons baking soda
1/2 teaspoon salt

1 teaspoon pure vanilla extract 
If desired - 1 cup raisins
If desired - 1 cup chopped pecans

Caramel icing:

1/2 cup (1 stick) salted butter, softened

1 cup packed light brown sugar
1/3 cup heavy cream

2 teaspoons pure vanilla extract
2 cups sifted powdered sugar

Preheat the oven to 325°.

To make the cake:
Grease a 9” x 13” pan. In a mixing bowl, cream together the butter and sugar until light and fluffy.  Mix in the applesauce and vanilla on low speed.  The butter mixture will separate from the applesauce, so don’t worry that they don’t mix together completely.  In a separate bowl, sift together the flour, cinnamon, nutmeg, baking soda, and salt.  Add flour mixture into the applesauce mixture until just combined.  Stir in raisins and pecans if using.  Pour into the prepared pan and bake for 45-50 minutes until a toothpick inserted into the center part of the cake comes out clean.  Allow cake to cool completely before icing. 

For the caramel icing:

When cake is cooled, combine the butter, brown sugar, and cream in a medium saucepan. Over medium heat, bring the mixture to a boil, stirring occasionally until smooth.  Remove from the heat and stir in the vanilla extract and powdered sugar until well combined.  Use a mixer if necessary to beat until very smooth. Quickly pour the icing over the cake and spread to the edges.