3 c. all purpose flour
1 c. sugar
1 tbsp. ground cinnamon
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1/2 tsp. ground ginger
1 1/4 c. unsweetened chunky applesauce
1 1/4 c. salad oil
1 c. packed light brown sugar
1 tbsp. vanilla extract
4 lg. eggs
2 c. lightly packed shredded carrots (about 4 med. sized carrots)
1 (4 oz.) can walnuts (1 c.), chopped
1/3 c. red currant jelly
Cream Cheese Frosting (recipe follows)

1. Preheat oven to 350 degrees. Grease 10" x 2 1/2" springform pan. In large bowl, mix flour, sugar, cinnamon, baking soda, baking powder, salt and ginger.

2. In medium bowl, with wire whisk or fork, beat applesauce, salad oil, brown sugar, vanilla and eggs until smooth. Stir applesauce mixture, shredded carrots and walnuts into flour mixture just until flour is moistened.

3. Pour batter into springform pan. Bake 65 to 70 minutes until toothpick inserted in center of cake comes out clean, covering top of cake with foil if it browns too quickly. Cool cake in pan on wire rack 10 minutes; remove side of springform pan and cool completely on rack.

4. When cake is cool, remove bottom of springform pan and place on platter. In 1 quart saucepan over low heat, heat currant jelly until melted and smooth. With pastry brush, brush melted jelly over top and side of cake to glaze.

5. Prepare Cream Cheese Frosting.

6. Spoon Cream Cheese Frosting into decorating bag with medium star tube. Pipe lattice design over top of cake; pipe decorative border around top edge of cake. Refrigerate cake if not serving right away. Makes 16 servings.

CREAM CHEESE FROSTING:

In large bowl, with mixer at medium speed, beat 1 (8 oz.) package cream cheese, softened, 6 tablespoons butter (3/4 stick), softened and 1 teaspoon vanilla extract until blended. Gradually beat in 1 1/2 cups confectioners' sugar until smooth.

Each Serving: About 560 calories, 32 g. fat, 69 mg cholesterol, 385 mg. sodium.