Prep Time: 10 minutes
Cook Time: 1 hour, 20 minutes
Total Time: 1 hour, 30 minutes
- 3/4 cup butter or margarine
- 1 cup granulated sugar
- 1 1/2 cups firmly packed dark brown sugar
- 2 eggs
- 2 1/4 cups applesauce
- 3/4 cups shredded raw carrots
- 3 cups unsifted all-purpose flour
- 1 1/2 cups unsifted whole wheat flour
- 1 tablespoon baking soda
- 1 1/2 teaspoons cinnamon
- 1 1/2 teaspoons nutmeg
- 1 1/2 teaspoons allspice
- 1 1/2 cups coarsely chopped walnuts or pecans
- 1 1/2 cups raisins
Heat the oven to 350° F (180° C/Gas Mark 4) .
In a large mixing bowl, cream butter until light and fluffy. Gradually beat in granulated and brown sugars. Beat in eggs. Measure all-purpose and whole wheat flour into a bowl; add baking soda and spices and stir to blend. Add dry ingredients to creamed mixture alternately with applesauce and carrots. Fold in walnuts and raisins. Spoon batter into to a greased and floured bundt cake pan.
Bake for 1 hour and 20 minutes to 1 hour and 30 minutes. Cool in pan for 5 minutes; tap to loosen and unmold on a wire rack to cool completely.
Sprinkle with confectioners sugar or drizzle with a vanilla glaze before serving.
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