Carrot Cake

Pastel de Zanahoria

Cake

4 eggs

¾ cup applesauce, no sugar added

1 cup granulated sugar

¼ teaspoon ground cloves

¼ teaspoon ground nutmeg

½ cup crushed pineapple

2 teaspoons vanilla

2 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons baking powder

½ teaspoon salt

2 teaspoons ground cinnamon

3 cups grated carrots

1 cup chopped walnuts

Frosting

½ cup butter, softened

8 ounces cream cheese, softened

4 cups powdered sugar

1 teaspoon vanilla

1 cup walnuts, chopped

1. Preheat oven to 350°F. Grease and flour 1329-inch pan.

2. Beat together eggs, applesauce, sugar, cloves, nutmeg, pineapple, vanilla, flour, baking soda, baking powder, salt and cinnamon in large bowl. Stir to combine. Stir in carrots. Fold in walnuts. Pour into prepared pan.

3. Bake in preheated oven 30 to 40 minutes or until toothpick inserted into center comes out clean. Let cool in pan 10 minutes; turn out onto wire rack and cool completely.

4. To make frosting, combine butter, cream cheese, powdered sugar and vanilla in medium bowl. Beat until mixture is smooth and creamy. Frost cooled cake and sprinkle with walnuts.

Makes 18 servings

Per Serving: 403.1 calories, 18.7g fat (6.8g saturated, 4.9g monounsaturated, 5.8g polyunsaturated),

75mg cholesterol, 350mg sodium, 54.4g carbohydrate (1.6g dietary fiber), 7.4g protein

Recipe from the book “Chef LaLa Presents Best-Loved Mexican Cooking” available at amazon.com and retailers near you.