Low-Fat Carrot Cake

• 2 c. sugar
• 1/2 c. canola oil
• 1/2 c. applesauce
• 4 eggs or 8 whites or equivalent amount of egg substitute
• 2 c. flour
• 1/4 tsp. salt
• 2 tsp. baking soda
• 2 tsp. baking powder
• 2 tsp. cinnamon
• 1 1/2 c. grated carrots
• 1 (8 oz.) jar baby food carrots
• 1 tsp. vanilla

1. Combine sugar, oil, applesauce, eggs or egg substitute and vanilla in a large bowl.
2. Mix well with spoon.
3. Add flour, salt, baking soda, baking powder and cinnamon.
4. Mix well.
5. Add grated carrot and baby food carrots.
6. Mix (at this time 1 cup raisins or walnuts could also be added to batter).
7. Pour into greased and floured 13 x 9-inch cake pan.
8. Bake at 350u0b0 for 30 to 35 minutes or until cake tests done.
9. If desired, frost cake.

sugar, canola oil, applesauce, eggs, flour, salt, baking soda, baking powder, cinnamon, carrots, baby food carrots, vanilla

Taken from www.cookbooks.com/Recipe-Details.aspx?id=621735 (may not work)