Classic Carrot Cake

Preheat oven to 350º.

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.

Per 4½ ounce serving: 320 calories, 5.

1 grams protein, 67 grams carbohydrates, 4.

7

grams fat.

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