Carrot-Applesauce Cake

This carrot cake has a secret weapon: nearly two cups of applesauce stirred into the batter. It makes the crumb so moist and tender that the cake actually tastes better on day two than day one.

Three cups of shredded carrots add earthy sweetness, golden raisins bring little bursts of honeyed fruit, and walnuts scattered on top give every slice a toasty crunch.

Cinnamon and nutmeg run through the whole thing, filling your kitchen with that warm, spiced-bakery smell while it bakes.

It works in a tube pan for a showpiece dessert or a 9×13 pan for easy slicing and sharing. Either way, it keeps beautifully for four to five days, well covered.

Kitchen Tips

• Applesauce replaces some of the fat. This cake uses less oil than most carrot cakes because the applesauce does the heavy lifting for moisture. Don’t substitute more oil for it.
• Shred the carrots on the fine side of a box grater. Fine shreds melt into the batter and create a more even crumb. Chunky carrots leave pockets and uneven texture.
• For a tube pan, put the walnuts on the bottom. When you flip the cake out, the nuts end up on top as a built-in garnish. For a 9×13, scatter them on top before baking.
• Skip the frosting. This cake is rich and moist enough to stand on its own. A light dusting of powdered sugar is all it needs.