Carrot Cake



INGREDIENTS:

2 cups light brown sugar

1/2 cup applesauce

1/2 cup buttermilk

1/4 cup honey

3 eggs

2 cups flour

1 1/2 teaspoons cinnamon

1/2 teaspoon salt

1 teaspoon baking soda

1 teaspoon grated lemon rind

2 cups finely grated carrots

1/2 cup raisins

1/2 cup chopped walnuts

DIRECTIONS:

1. Preheat oven to 350°. Butter and lightly flour
two 8-inch cake pans. Mix sugar, applesauce, buttermilk,
honey, and eggs in large bowl of mixer. Beat until light.
Sift together flour, cinnamon, salt, and baking soda. Add
gradually to liquid mixture. Stir in lemon rind, carrots,
raisins, and nuts. Pour into prepared pans. Bake 30-35
minutes. The sides should begin to pull away and the
center will spring back when lightly pressed. Turn onto a
rack and cool.

2. Serves 12. Per 4 1/2 ounce serving: 320 calories, 5.1
grams protein, 67 grams carbohydrates, 4.7 grams fat. 76
fewer fat calories per serving than traditional carrot
cake made with oil.



Carrot Cake