2-1/2 c. all-purpose flour
2-1/2 tsp. ground cinnamon
1-1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
1/2 tsp. salt
2 lg. egg whites
1 lg. whole egg
1-1/2 c. sugar
1/2 c. applesauce
1/2 c. buttermilk
2 T. canola oil
1/2 lb. carrots, peeled and shredded (about 2 c.)

Cream Cheese Glaze:
2 oz. 1/3-less-fat cream cheese, at room temp.
1/4 c. confectioners’ sugar

Heat oven to 350 degrees. Coat 12-C. bundt pan with cooking spray. In lg. bowl, whisk together flour, cinnamon, baking powder, baking soda, cloves, nutmeg and salt. In lg. bowl, on low speed, beat egg whites, whole egg, sugar, applesauce, buttermilk and oil until blended. Beat in flour mixture just until combined. Fold in carrots. Pour into prepared pan; spread evenly. Bake in 350 degree oven until cake tester inserted in center of cake comes out clean, 45 to 50 min. Let cool in pan on rack 10 min. Invert cake onto rack; let cool. Cream Cheese Glaze: In sm. bowl, beat together cream cheese, confectioners’ sugar and 2 to 2-1/2 tsp. water to make pourable glaze. Spoon cream cheese glaze over bundt cake. Refrigerate until set, about 30 min.

Yield: 16 servings
Calories: 195
Fat: 3g
FIber: 1g