16 Servings


 1 1/3  c  Unbleached all-purpose flour 
 1  c  Whole wheat flour 
 2  ts  baking powder 
 2  ts  cinnamon 
 1  ts  baking soda 
 1/4  ts  nutmeg 
 2  c  Grated carrots 
 1  c  Unsweetened applesauce 
 3/4  c  Packed brown sugar 
 1/3  c  vegetable oil 
 1  ts  Pure vanilla extract 
 3   eggs 
 1/2  c  raisins (optional) 
 1/2  c  Walnut pieces (optional) 
 125  g  cream cheese 
   Icing sugar (powdered sugar) 

Preparation for Low Fat and Healthy Carrot cake (frosted) Recipe:

In a mixing bowl, combine both flours, baking powder, cinnamon, baking
soda, nutmeg, raisins, and walnuts. Whisk together the carrots, applesauce,
sugar, oil, and eggs; gently stir into flour mixture. Transfer to an oiled
9inch springform pan. Bake at 350F for 60-65 min or until cake tester comes
out clean.
Hint: if you like pineapple in your carrot cake, replace half of the apple
sauce with crushed or chunk unsweetened pineapple.
Frosting: Take 125 gms of cream cheese and mix icing sugar (powdered sugar)
into it. Keep adding icing sugar and mixing it in until it has a nice thick
but still spreadable consistency. I'd suggest starting with 1 cup of icing
sugar and working my way up. Frost the cake after it has cooled.

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