Carrot Cake

An average-size carrot has about 30 calories and contains enough beta carotene to supply your body with more than 4 times the Recommended Dietary Allowance for vitamin A!

Yield

Makes 15 servings

Ingredients

1/4	cup walnuts, chopped
1	cup whole wheat flour
1	cup all-purpose flour
2	teaspoons baking soda
2	teaspoons ground cinnamon
1/2	teaspoon salt
1	whole egg
3	egg whites
1-1/2	cups granulated sugar
3/4	cup buttermilk
1/2	cup unsweetened applesauce
1/4	cup vegetable oil
3	teaspoons vanilla, divided
2	cups grated peeled carrots
1	can (8 ounces) crushed pineapple in juice, drained
1-1/2	cups powdered sugar
1	tablespoon fat-free (skim) milk
1	tablespoon water

Preparation

Preheat oven to 350°F. Spray 13X9-inch baking pan with nonstick cooking spray. Toast walnuts 8 to 10 minutes or until golden brown. Set aside. Do not turn off oven.
Sift both flours, baking soda, cinnamon and salt together in large bowl; set aside. Lightly beat egg and egg whites in another large bowl. Add granulated sugar, buttermilk, applesauce, oil and 2 teaspoons vanilla; mix well. Stir in flour mixture, carrots, pineapple and walnuts.
Pour batter into prepared pan. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on wire rack.
Combine powdered sugar, milk, water and remaining 1 teaspoon vanilla in medium bowl. Stir until smooth. Spread glaze over cooled cake.