Carrot Dump Cake with Cream Cheese Frosting

Carrot Dump Cake
( 8X8 in cake pan)
I think this cake consists mostly of the mix-ins since there is very little flour in it. The cake itself is very low in fat, but once the mix-ins come into the picture, low fat isn't really the case anymore : ) Guaranteed to be moist and soft, even days later.

Dry Ingredients :
2/3 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 tsp ground nutmeg
1/4 cup sugar

Wet Ingredients:
1/6 cup vegetable oil
1/6 cup applesauce * see note
1/4 cup regular sour cream ( you can use fat-free or reduced fat also)
1 eggs
1/4 teaspoon vanilla extract

Mix-ins:
2/3 cup shredded carrots ( or 2 medium/small carrots grated)
1/3 cup flaked coconut
1/3 cup chopped walnuts
1/3 cup mini chocolate chips
1/4 cup raisins
1/4 cup crushed pineapple with a little of the juice

Frosting
1/3 (8 ounce) package cream cheese
1 tablespoon and 1 teaspoon butter, softened
2/3 cup confectioners' sugar
1 teaspoon milk

* get a 1/3 cup measuring fill up half the cup with apple sauce, and fill up the rest with oil, I don't think I've ever seen a 1/6 cup measuring thing...haha

1. Mix the dry ingredient in a large bowl, and creat a well in the middle of bowl, add wet ingreidents to it and mix until blended
   
2. Mix in the mix-in's, don't over mix, do so until moist, and fill an 8X8 in pan , bake for 20-25 minutes or until cake tester comes out clean.
3. Frosting: cream the cream cheese and butter until soft and smooth, use a hand mixer and add in the sugar, mix for at least 5 minutes until fluffy, shiny, and smooth, (add milk before you mix if you want a shinier consistency.) Frost the cooled cake.