Carrot Cake as a side dish

This cake, my friends, is heaven in my mouth. It is lightly sweet, moist, and texturally delightful!

1/3 cup canola oil

2/3 cup applesauce, unsweetened

3/4 cup honey

1/2 cup sugar

4 large eggs (room temp.)

1 cup cake flour

1 cup whole wheat flour (can substitute half of it with almond flour)

2 tsp. baking powder

2 tsp. soda

1 tsp. salt

1 TBSP cinnamon (be generous)

3 1/2 cups grated carrots

1 cup chopped pecans

Heat oven to 325 degrees. Mix oil, applesauce, honey and sugar well. Add eggs one at a time, beating well after each addition. Sift flours and other dry ingredients. Add to oil and honey mixture and mix until just blended. Fold in grated carrots and nuts. Pour into two greased and floured 8x8 inch Pyrex baking pans for 30-35 minutes or until toothpick inserted in center comes out clean or cake begins to pull away from the edges of the pan. I let it cool for a few minutes then serve it warm.

I originally got this recipe from an amazing book I read called, Eat Cake. It was a delightful read.