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!
Makes 15 servings
|1/4||cup walnuts, chopped|
|1||cup whole wheat flour|
|1||cup all-purpose flour|
|2||teaspoons baking soda|
|2||teaspoons ground cinnamon|
|1-1/2||cups granulated sugar|
|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|
- 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.
|Saturated Fat||1 g|
|Total Fat||5 g|
|Calories from Fat||18 %|
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