Carrot Applesauce Cake

This cake has the moistness and spice of a fruitcake, but you won't have to wait a month to eat it. from New Recipes from Moosewood Restaur

• Ready In: 1 hr 30 mins
• Serves: 12

Ingredients

• 2  cups unbleached white flour (up to 1 cup whole wheat pastry flour may be substituted)
• 1⁄2 cup rolled oats
• 1 1⁄2 teaspoons baking powder
• 1 1⁄2 teaspoons baking soda
• 1  tablespoon cinnamon
• 1  teaspoon nutmeg
• 1  teaspoon salt
• 1  cup raisins or 1  cup dried currant
• 4  eggs
• 3⁄4 cup  vegetable oil
• 1 1⁄4 cups brown sugar or 1 1⁄4 cups honey or 1 1⁄4 cups maple syrup
• 1  teaspoon pure vanilla extract
• 1 2⁄3 cups unsweetened applesauce
• 3  cups  finely grated carrots
• 2  tablespoons sesame seeds

Directions

1. Preheat the oven to 350 degrees F.
2. Oil a 10-inch bundt or tube pan or a 9x13-inch baking pan.
3. Sprinkle the sesame seeds on the bottom and partway up the sides of the oiled pan.
4. Set the pan aside.
5. In a large bowl, mix together the dry ingredients.
6. Whisk the eggs in a separate bowl.
7. Stir in the oil, sweetener (s), vanilla, applesauce, and carrots and mix well.
8. Add the wet ingredients to the dry, stir until just mixed, and pour the batter into the pan.
9. Bake for 65 to 70 minutes, until a toothpick inserted in the center of the cake comes out clean.
10. When done, allow the cake to sit in the pan for at least 15 minutes.
11. Then invert it onto a plate and dust it lightly with powdered sugar.