Dry Ingredients:
2 cups (240 g) all-purpose flour
2/3 cup (133 g) granulated sugar
2 tsp. (12 g) baking soda
2 tsp. cinnamon
1/2 tsp. freshly grated nutmeg
1/2 tsp. Diamond Crystal Kosher salt

Wet Ingredients:
3/4 cup (177 ml) unsweetened applesauce
1/4 cup (59 ml) canola oil
3 large eggs (165 g)
3/4 lb. (340 g) carrots, peeled and grated
1/4 cup (42 g) raisins

Mix dry ingredients together in a large mixing bowl.

In a small bowl, combine oil, eggs, and applesauce and then add to the dry mixture, stirring until well blended. Stir in the carrots and raisins. Pour the batter into a greased 9-inch tube pan.

Preheat the oven to 350° F. Bake for 1 hour and 10 minutes until a toothpick inserted near the center comes out clean. Cool on a wire rack for five minutes then turn the cake out onto the rack to cool.

Adapted from Jane Brody’s Good Food Book