Ingredients
2/3 cup sugar2/3 cup packed brown sugar2 large eggs1/3 cup unsweetened applesauce1/4 cup canola oil3 teaspoons vanilla extract3 cups all-purpose flour3 teaspoons baking powder1-1/2 teaspoons ground cinnamon1/2 teaspoon salt3 cups shredded carrots1/3 cup finely chopped dried apricots1/3 cup dried currants3 tablespoons chopped crystallized gingerGLAZE:1 can (6 ounces) unsweetened pineapple juice1/2 cup orange juice2 tablespoons honey2 tablespoons finely chopped dried apricots1 tablespoon dried currants4 teaspoons chopped pecans, toasted
Preparation
In a large bowl, beat the first six ingredients until well blended. Combine the flour, baking powder, cinnamon and salt; gradually beat into sugar mixture until blended (batter will be thick). Stir in the carrots, apricots, currants and ginger.
Coat a 10-in. fluted tube pan with cooking spray and sprinkle with flour; pour batter into pan. Bake at 350° for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
For glaze, in a small saucepan, combine the pineapple juice, orange juice and honey. Bring to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes or until mixture is reduced to 1/3 cup. Remove from the heat; cool for 15 minutes. Stir in apricots and currants. Spoon over cake. Sprinkle with pecans.
