Carrot Cake

1 C all-purpose flour
1 C whole-wheat flour
1/2 C sugar
2 tsp baking soda
1-1/2 tsp ground cinnamon
1-1/2 tsp ground nutmeg
1 C unsweetened applesauce
3 egg whites
3 C coarsely grated carrots

Mix flour, sugar, baking soda, cinnamon, and nutmeg. Add applesauce and egg whites, stirring until well blended. Stir in carrots. Pour batter into a nonstick 9-inch Bundt or tube pan. Bake at 350° for 70 minutes, or until a toothpick inserted in the center comes out clean. Cool for 5 minutes in the pan; remove from pan and cool completely on wire rack.

Suggestions:

• Cake can be made in two loaf pans instead of a tube pan.
• Add 1/2 C raisins with carrots.
• Add 1/2 C crushed pineapple, very well drained and dried, with the carrots.