Carrot Cake

I love carrot cake, but so often it is just full of oils and we all know the cream cheese frosting that is an inch thick on top is not healthy. Try this option full of alternatives that make it taste even yummier than the boxed version we are most used to.

Ingredients:
2 cups firmly packed finely grated carrots (approx. 3 large)
1 large orange, juiced
2 tsp natural vanilla extract
1/4 cup light olive oil
1 cup honey, liquefied in microwave (30 seconds)
1/2 cup crushed or chopped pineapple, drained
1 cup unbleached white flour
1 1/2 cups whole-wheat pastry flour
2 tsp baking soda
1 tsp cinnamon
1/2 tsp ground allspice
3/4 cup chopped walnuts

Directions:
1. Preheat oven to 350°F.

2. Stir together carrots, orange juice, vanilla, olive oil, liquified honey, and pineapple until well blended.

3. In another bowl, stir together the dry ingredients: flours, baking soda, and spices. Mix in the walnuts.

4. Blend the dry ingredients into the carrot mixture, stirring until just mixed. Will be slightly lumpy.

5. Pour the batter into a nonstick 8-inch-square baking pan and bake for 45-60 minutes until a knife inserted in the center comes out clean. Remove from oven, let cool slightly, and remove from pan.

Nutritional Information Per Serving:
334 calories
9 g total fat (1 g sat)
62 g carbohydrate
5 g protein
4 g fiber
25 mg sodium