YIELD Makes 15 servings
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!
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 waterPREPARATION:
- 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.