MUST BAKE CARROT CAKE

2 1/2 cups all-purpose flour
2 tsps. cinnamon
1 1/2 tsp. each baking powder and baking soda
1/2 tsp. salt
1 1/2 cups packed brown sugar
1 cup drained, crushed pineapple
3/4 cup fat-free egg substitute (or 3 whole eggs)
3/4 cup butermilk
1/2 cup unsweetened applesauce
1/3 cup vegetable oil
2 tsps. vanilla
3 cups grated carrots
1/2 cup chopped walnuts

CHEATER'S ICING:
1 tub (16 oz.) Betty Crocker low-fat vanilla icing
1 T. frozen orange juice concentrate, thawed
1 tsp. grated orange zest

Preheat oven to 350 degrees F. Spray a 9x13-inch baking pan with PAm and set aside.

Combine first 5 ingredients in a medium bowl. Set aside.

In a large bowl, whisk together brown sugar, pineapple, egg substitute, buttermilk, applesauce, oil, and vanilla. Stir in grated carrots. Add flour mixture to carrot mixture and stir until well blended. Stir in walnuts. Pour batter into prepared pan.

Bake for 35-40 minutes, or until a toothpick inserted in center of cake comes out clean. Set pan on a wire rack and cool completely.

While cake is cooling, prepare icing. Transfer icing from tub to a medium bowl. Add orange juice concentrate and orange zest. Mix well. Refrigerate until ready to use.

When cake is cool, spread icing evenly over top. Cover with plastic wrap and store in refrigerator.

Makes 24 servings
Source: Looneyspoons by Janet and Greta Podleski