The applesauce makes this style of carrot cake moist and light.

Preheat oven to 350 degrees F. Spray a Bundt pan with nonstick vegetable spray.

1 cup unsweetened applesauce
3 eggs
5 tablespoons corn oil
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup honey
1 1/4 teaspoons ground cinnamon
1/4 teaspoon allspice
1/2 teaspoon nutmeg
2 1/3 cups whole wheat flour
2 cups grated carrots

Combine in large bowl until well blended.

Add grated carrots last until just blended. Pour into pan and bake for approx. 35 minutes or until tester comes out clean. Cool on rack. Refrigerate. If desired, frost with Lemon Cream Frosting.

Makes 32 small pieces.

Calories per serving 75: Protein 2 g: Fat 2 g: Cholesterol 28 mg: Carbohydrates 11 g: Sodium 90 mg

Lemon Cream Frosting
8 ounces low-fat ricotta cheese
1 tablespoon lemon juice
1 1/2 tablespoons honey
1/2 tablespoon arrowroot or cornstarch zest from one lemon
4 tablespoons chopped walnuts

Combine in food processor and process until smooth. Place in a saucepan and heat until nearly boiling. Stir constantly to prevent scorching. Chill. Frost top of cake. Sprinkle with nuts.