Healthier Carrot Cakes

I absolutely love carrot cake! Okay I love cake in general.  This weekend I was so hungry for some carrot cake, but didn’t want the calories in a traditional recipe so I came up with this one- no oil, reduced sugar and tons of yummy fruit and nuts. Ingredients: 1 1/2 cups shredded carrots (about 4 large carrots) 1 8oz can of crushed pineapple (undrained) 1 1/2 cup unsweetened applesauce 1 cup chopped walnuts 1 cup sugar 1 1/2 teaspoons cinnamon 1 teaspoon baking soda 1/4 teaspoon nutmeg 1 teaspoon salt 1 1/2 teaspoons vanilla extract 4 eggs 2 cups whole wheat flour Directions:

1. Preheat oven to 375.
2. Prepare your pan (cupcake, can, etc.) with cooking spray and set aside
3. In a large mixing bowl combine all ingredients and stir until thoroughly combined.
4. Divide equally in cupcake or cake pans.
5. Bake for 15 minutes, until done.
6. Remove from oven and ice immediately (while still hot).  This allows the icing to melt and you don’t use as much as you would traditionally.
7. Eat and enjoy.