This is a not-too-sweet (unless you use the larger amount of sugar), moist and flavorful cake. Applesauce replaces most of the oil in this recipe–apparently one can replace up to 3/4 of the fat in a baking recipe with applesauce.

4 eggs, lightly beaten
1 t vanilla
1/3 c vegetable oil
1 c applesauce
2 c flour (I used half white and half whole wheat)
1 to 1 1/2 c sugar
1/4 c cocoa (unsweetened)
2 t baking soda
1 t salt
1 t cinnamon
2 c shredded carrots

1. Preheat oven to 350ºF. Grease a 13- x- 9- x 2-inch baking pan.

2. Mix eggs, vanilla, oil, and applesauce together until well blended. Combine the dry ingredients  and add to the egg mixture. Beat for about 2 minutes. Stir in the carrots. Pour into prepared baking pan. Bake for 50 minutes or until a toothpick inserted into  the center of the cake comes out clean.