If using regular milk add 1 tablespoon of vinegar to end up with 3/4 cup of milk and let sit for 5 minutes before adding to recipe.

1 1/2 Cups White Flour	3 Eggs Or 3/4 Cup Fat-Free Egg
1 Cup Whole Wheat Flour	-Substitute
1 Tsp Cinnamon	3/4 Cup Buttermilk
1 Tsp Nutmeg	1/2 Cup Unsweetened Apple Sauce
1 1/2 Tsp Each Baking Powder And	1/3 Cup Vegetable Oil
-Baking Soda	2 Teaspoons Vanilla
1/2 Tsp Salt	3 Cups Grated Carrots
1 1/2 Cups Packed Brown Sugar	1/2 Cup Chopped Walnuts Or Pecans
1 Cup Drained, Crushed Pineapple	Icing If Using See Below

Preheat oven to 375 degree F. Spray a 9 x 13 inch baking pan with non- stick spray and set aside.

Combine flour, cinnamon, baking powder, baking soda and salt in a medium bowl. Set aside.

In a large bowl, whisk together brown sugar, pineapple, egg, buttermilk, applesauce, oil, and vanilla. Stir in grated carrots. Add flour mixture to carrot mixture and stir until well blended. Stir in walnuts or pecans.

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

Icing if using.
3/4 cups cream cheese, softened
3 tablespoons butter, softened
1 cup confectioner's' sugar
1 teaspoon vanilla extract
1 tsp grated orange jest (optional)

In a medium bowl, mix the cream cheese and butter and sift the sugar on top. With a wooden spoon, beat until thoroughly combined and smooth. Add vanilla and continue to beat until fluffy, 2 to 3 minutes more. Spread the frosting evenly over the top of the cake. Serve at room temperature or cover with plastic wrap an store in refrigerator.