1 tsp. margarine
2 T. finely chopped pecans
2 T. nutlike cereal nuggets (such as Grape Nuts)
2 C. whole-wheat flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 tsp. ground cinnamon
1 C. fat-free egg substitute
1 C. honey
1/2 C. unsweetened applesauce
1 tsp. vanilla extract
4 C. shredded carrots
vegetable cooking spray
cream cheese frosting:
4 oz. light process cream cheese, chilled
1 C. sifted powdered sugar
1/2 tsp. vanilla extract

Melt margarine in a small, nonstick skillet over

medium-high heat. Add pecans and cereal, and saut� three minutes. Set aside. Combine flour and next four ingredients in a large bowl. Add egg substitute and next three ingredients to dry mixture; stir well. Stir in pecan mixture and carrots. Pour batter into a 13x9x2-inch pan coated with cooking spray. Bake at 350� F for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean. Let cool in pan on a wire rack. Spread cream cheese frosting evenly over top of cake. Frosting: Beat with an electric mixer set at high speed until smooth.

Yield: 18 servings
Calories: 172
Fat: 2g
Fiber: 3g