Marian Burros's Carrot Cake

• Oil for greasing pan
• 3 cups cake flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup applesauce
• 1 cup light brown sugar
• 1 cup granulated sugar
• 3 egg whites
• Grated rind and juice of one orange
• 3 cups peeled, shredded carrots
• 1 cup raisins
• Orange glaze (see recipe)

1. Preheat oven to 350 degrees.
2. Lightly grease bundt-style pan or 10-inch springform pan with center hole.
3. Combine flour, baking powder, baking soda, cinnamon and salt; set aside.
4. Beat together applesauce, sugars, egg whites and orange rind and juice.
5. Blend in flour mixture with mixer at medium speed, beating only until smooth.
6. Do not overbeat.
7. Stir in carrots and raisins.
8. Pour batter into prepared pan and bake 50 to 60 minutes or until a knife inserted near center comes out clean.
9. Remove cake from pan, or, if using springform, remove sides of pan and put cake on wire rack to cool completely.
10. Spoon orange glaze over cake and serve.

greasing pan, cake flour, baking powder, baking soda, ground cinnamon, salt, applesauce, light brown sugar, sugar, egg whites, orange, carrots, raisins, orange glaze

Taken from cooking.nytimes.com/recipes/4196 (may not work)