Applesauce Zucchini Cake

Ingredients: 4 cups all purpose flour 2 Tablespoons (plus 1/4 teaspoon divided) pumpkin pie spice 2 1/2 teaspoons baking powder 1 1/4 teaspoons salt 3/4 teaspoons baking soda 2 cups packed dark brown sugar 4 eggs 2/3 cup of vegetable oil 2/3 cup applesauce 1 1/4 pounds of zucchini shredded and squeezed dry, about 4 cups 2/3 cup raisins 1/3 cup chopped walnuts 4 ounces cream cheese, room temperature 1/3 cups confectioners sugar 3 tablespoons milk Apple slices and walnut halves for garnish (optional)

Directions: Preheat oven to 325°F. Butter and flour a 12 cup bundt pan. Combine the flour, 2 tablespoons pumpkin pie spice, baking power, baking soda and salt and set aside. In a mixing bowl with a mixer at medium high speed, beat together brown sugar, eggs, oil and apple sauce until thick and smooth, about 2 minutes. Stir in zucchini on low and combine well. Add flour a half cup at a time, mixing well after each addition. Stir in raisins and walnuts and pour into prepared pan. Bake 1 hour and 20 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 30 minutes. Remove from pan and cool completely on a wire rack. In a bowl, mixing at medium high speed, combine confectioners sugar, cream cheese, milk and remaining pumpkin pie spice. Drizzle over cooled cake and garnish with apple slices and walnuts if desired. Approximately 418 calories and 17 grams fat. (But well worth it !)

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