Carrot Cake

• 1 cup unsweetened applesauce
• 14 cup vegetable oil
• Splenda sugar substitute, to equal 2 cups
• 2 cups flour
• 1 teaspoon salt
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 4 eggs
• 1 teaspoon vanilla
• 1 cup chopped nuts
• cooking spray
• 3 cups grated carrots or 3 (7 3/4 ounce) jarsof junior carrot baby food

1. Preheat oven to 350.
2. Spray Bundt pan with cooking spray.
3. Combine oil, applesauce and Splenda in large mixing bowl.
4. In another bowl sift together flour, salt, soda, and cinnamon.
5. Mix both mixtures together.
6. Beat in eggs, vanilla, and carrots, fold in nuts.
7. Bake 45 minutes to until knife comes out clean.
8. *Note: This cake is very tasty and keeps well.
9. I prefer to use the jars of baby food junior carrots.
10. Also you may use pumpkin instead of the carrots or jars of junior baby food prunes.

unsweetened applesauce, vegetable oil, splenda sugar substitute, flour, salt, baking soda, cinnamon, eggs, vanilla, nuts, cooking spray, carrots

Taken from www.food.com/recipe/carrot-cake-76190 (may not work)