Applesauce Carrot Cake (7" Spring Form Pan)

Originally this cake was made in a 9" spring form pan, but now that I have a 7" spring form pan I want to make it so I thought I'd half the recipe. Its an excellent carrot cake..probably the best I've ever tasted. It goes great with either Vanilla or Lemon Cream Cheese Icing.

• Ready In: 1 hr 10 mins
• Serves: 6

Ingredients

• 3⁄4 cup raisins
• 1  cup  grated carrot
• 1  cup water
• 1⁄2 cup soft silken tofu (or 2 egg replacer equivalent)
• 1⁄2 cup maple syrup
• 1  tablespoon  light oil
• 1 1⁄2 tablespoons applesauce
• 3⁄4 teaspoon cinnamon
• 3⁄4 teaspoon allspice
• 1⁄4 teaspoon clove
• 3⁄4 teaspoon salt
• 1 1⁄2 cups all-purpose flour
• 1  teaspoon baking soda
• 1⁄2 cup  chopped walnuts (optional)

Directions

1. Preheat oven to 350°F, and spray a 7" spring form pan with oil.
2. In a large sauce pan, simmer the raisins and ground carrots in the water over medium heat for about 7-10 minutes. Remove and put into a large bowl.
3. Add the oil, tofu, maple syrup, cinnamon, allspice, cloves and salt and stir well.
4. Add the flour, baking soda and nuts if using. Stir the mixture into the carrot blend.
5. Pour into your cake pan and cook for 45 minutes or until a wooden skewer stuck in the middle comes out clean.
6. Cool in the pan for 5 minutes, then remove the sides and cool further on a metal rack.
7. Ice and enjoy!
8. Bon Appetit!