A traditional carrot cake is often perceived as healthy because of the carrots it contains. But usually it also contains at least 1 1/2 cups of oil -- not good when you're watching your fat intake. Here's my version, which contains no oil and tastes fabulous (if I do say so myself).
1 cup all-purpose flour
1 cup whole wheat flour
2 1/2 teaspoons ground cinnamon
2 teaspoons baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
6 egg whites
1 1/3 cups sugar
1 cup unsweetened applesauce
1/2 cup buttermilk
1 1/2 teaspoons vanilla
1 can (8-ounce) crushed pineapple (in its own juice), undrained
2 cups coarsely shredded carrots
2/3 cup chopped walnuts
1/2 cup raisins
1 3/4 cups light cream cheese frosting
Preheat the oven to 350 degrees. Lightly spray a 13 x 9 x 2-inch baking pan with no-stick spray. Set the pan aside.
In a large bowl, stir together the all-purpose flour, whole-wheat flour, cinnamon, baking soda, nutmeg,and cloves; set aside.
In another large bowl, beat the egg whites with clean, dry beaters until soft peaks form. Slowly beat in the sugar. Then slowly beat in the applesauce, buttermilk, and vanilla.
Using a spoon, stir in the flour mixture just until combined. Then stir in one ingredient at a time, the crushed pineapple, carrots, walnuts, and raisins.
Spread the batter in the prepared pan. Bake about 40 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack. Then spread the frosting on top.
As prepared, each serving contains 243 calories, 5g total fat, 4mg cholesterol, 160mg sodium, 31g total carbohydrate and 3g protein.