Carrot Applesauce Cake

BETTE LELAND CGVH43B

2 3/4 c Flour

3 ts Baking Soda

1 ts Salt

3 ts Cinnamon

1 ts Nutmeg

4 Eggs

3/4 c Oil

2 c Sugar

1 ts Vanilla

1 2/3 c Applesauce

3 c Shredded carrots

1 c Golden raisins

1 c Chopped walnuts

Mix dry ingredients together and set aside. Beat eggs; stir in oil, sugar and vanilla. Add applesauce and carrots; mix well. Add to flour mixture. Fold in raisins and 1/2 c. Walnuts. Pour into greased pan; sprinkle with remaining 1/2 c. Walnuts. (Exception: for 10" Tube put nuts on bottom of pan.) For 9 x 13" Pan put nuts on top. Bake tube 65 min.; bake 9 x 13" Pan 45 min. Cool tube cake 15 min. Then remove from pan. Will keep 4-5 days

well covered. Note: Cake may also be baked in any of these alternate ways: Bake 2 8-9" Square pans 30-35 min. Bake 3 8 x 4" Foil loaf pans 45-50 min. Bake 6 6 x 3" Small foil loaf pans 40-45 min. Bake Bundtletts 20-22 min. Bake Mini springform 22-24 min.
-