Must Bake Carrot Cake

[Cookie]

Preheat oven to 350F
Spray a 9x13" baking pan with non-stick spray and set aside.
2 1/2 cups all purpose flour
2 tsp. cinnamon
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 cups packed brown sugar
1 cup drained, crushed pineapple
3 eggs
3/4 cup buttermilk
1/2 cup unsweetened applesauce
1/3 cup vegetable oil
2 tsp. vanilla
3 cups grated carrots
Makes 24 servings
Combine first 5 ingredients in a medium bowl.
Set aside.
In a large bowl, whisk together brown sugar, pineapple, eggs, buttermilk, applesauce, oil and vanilla.
Stir in grated carrots.
Add flour mixture to carrot mixture and stir until well blended.
Stir in walnuts
Pour batter into prepared pan.
Bake for 35 to 40 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Set pan on a wire rack and cook cake completely.
While cake is cooling, prepare icing.
Transfer icing from tub to a medium bowl.
Add orange juice concentrate and orange zest.
Mix well.
Refrigerate until ready to use.
When cake is cool, spread icing evenly over top.
Cover with plastic wrap and store in refrigerator.