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Carrot Cake - The Healthy Version
I modified my old family carrot recipe into a healthier version, and I like it even better! Bonnie Foshee

1 1/2 cups all-purpose flour (I use unbleached)
1/2 cup whole wheat flour
1 3/4 cup white sugar
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
3/4 cup extra light olive oil (or canola oil)
3/4 cup unsweetened applesauce
4 large eggs
5 to 6 finely grated carrots (approx. 3 cups)

Cream Cheese Icing

2 cups powdered sugar
3 ounces light cream cheese (softened)
1/4 pound (1 stick) butter or margarine
1 tsp. vanilla

Mix ingredients in the order that they are listed, adding one egg at a time. This can be mixed by hand or with a mixer.
Grease a 9 x 11 cake pan, and pour batter into pan.
Bake at 350° (in preheated oven) for 45 minutes or until
   edges pull away from pan and a knife or toothpick comes out clean
  when inserted in the center.
Cool in pan for 10 minutes before trying to remove to cake dish. Allow to
   cool completely before icing.
1/25 slice is about 225 calories

Reduced recipe calories by substituting applesauce for half of oil, reducing sugar by 1/4 cup, and using light cream cheese. Recipe also made healthier by changing vegetable oil to monounsaturated fat, and substituting 1/2 cup of flour with whole wheat flour.