—————————-BETTE LELAND CGVH43B—————————- 2 3/4 c Flour
3 ts Baking Soda
1 ts Salt
3 ts Cinnamon
1 ts Nutmeg
4 Eggs
3/4 c Oil
2 c Sugar
1 ts Vanilla
1 2/3 c Applesauce
3 c Shredded carrots
1 c Golden raisins
1 c Chopped walnuts
Mix dry ingredients together and set aside. Beat eggs; stir in oil, sugar and vanilla. Add applesauce and carrots; mix well. Add to flour mixture. Fold in raisins and 1/2 c. walnuts. Pour into greased pan; sprinkle with remaining 1/2 c. walnuts. (Exception: for 10″ tube put nuts on bottom of pan.) For 9 x 13″ pan put nuts on top. Bake tube 65 min.; bake 9 x 13″ pan 45 min. Cool tube cake 15 min. then remove from pan. Will keep 4-5 days
well covered. Note: Cake may also be baked in any of these alternate ways: Bake 2 8-9″ square pans 30-35 min. Bake 3 8 x 4″ foil loaf pans 45-50 min. Bake 6 6 x 3″ small foil loaf pans 40-45 min. Bake Bundtletts 20-22 min. Bake Mini springform 22-24 min. —–