Prep Time: 10 minutes
Cook Time: 1 hour, 20 minutes
Ingredients:
- 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
Preparation:
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 in a preheated 350° oven 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 glaze before serving.
More Carrot Cakes and Breads
Carrot Bread with Whole Wheat Flour
Carrot Cake - One Layer
Carrot Pecan Layer Cake
Carrot Cake with Applesauce and Pecans
Carrot Cake Dates or Raisins
Carrot Cake II
Carrot Cake III
Chocolate Carrot Cake
Apple Carrot Cake
Applesauce Carrot Cake
Baby Food Carrot Cake
Carrot Zucchini Muffins
Carrot Recipes
Carrot Cakes and Cookies
