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Classic Carrot Cake Recipe

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This recipe for Classic Carrot Cake, by , is from A Taste of E Commerce SECOND EDITION, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Wednesday, October 18, 2006


2 cups light brown sugar
cup applesauce
cup buttermilk
cup honey
3 eggs
2 cups flour
1 teaspoons cinnamon
teaspoon salt
1 teaspoon baking soda
1 teaspoon grated lemon rind
2 cups finely grated carrots
cup raisins
cup chopped walnuts

Preheat oven to 350. Butter and lightly flour two 8-inch cake pans. Mix sugar, applesauce, buttermilk, honey, and eggs in large bowl of mixer. Beat until light. Sift together flour, cinnamon, salt, and baking soda. Add gradually to liquid mixture. Stir in lemon rind, carrots, raisins, and nuts. Pour into prepared pans.

Bake 30-35 minutes. The sides should begin to
pull away and the center will spring back when lightly pressed. Turn onto a rack and cool.
Serves 12.

Fewer fat calories per serving than traditional carrot cake made with oil.




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