carrot cake

This is the recipe I ripped off from Martha Stewart. My twist was putting it into a bundt pan instead of 2- 8 inch cake pans. Aren't I original?

Ingredients

Butter, for pans
4 medium carrots
1 cup golden raisins
1 cup walnut pieces
1/2 cup unsweetened applesauce
Juice and zest of 1 lemon
1 1/2 cups all-purpose flour
1 1/4 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground allspice
3/4 cup vegetable oil
4 large eggs
Directions
Heat oven to 350 degrees. Butter cake pan and dust with flour. Grate carrots; measure 2 cups, and transfer to medium bowl. Add raisins, walnuts, applesauce, and lemon juice and zest to carrots.
In a separate mixer bowl add flour, sugar, baking powder, baking soda, salt, cinnamon, and allspice; pulse to mix. With motor running, pour in oil and eggs; process until smooth, scraping sides. Add carrot mixture; pulse. Pour into pans; bake about 50 minutes, until tester inserted in middle comes out clean.
Cool in pan on rack for 20 minutes. Remove; cool completely, right side up.
Frost with your favorite cream cheese frosting recipe and sprinkle with chopped nuts and brown sugar.