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

Preheat oven to 350 degrees F. Bundt pan sprayed with nonstick vegetable spray. Makes 32 small pieces.

1 cup unsweetened applesauce
3 eggs
5 tbsp. corn oil
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
3/4 cup honey
1 1/4 tsp. ground cinnamon
1/4 tsp. allspice
1/2 tsp. nutmeg
2 1/3 cup 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.

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

8 oz. low-fat ricotta cheese
1 tbsp. lemon juice
1 1/2 tbsp. honey
1/2 tbsp. arrowroot or cornstarch
zest from one lemon

4 tbsp. 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.