Source: The following recipe from the Diabetic Goodie Book (©1996) was contributed by author Kathy Kochan.

A traditional carrot cake made lighter.

Servings

0.5 cup chopped hazelnuts
3 Eggs, large, raw (or 3/4 cup egg substitute)
0.5 cup light olive oil (or canola oil)
0.5 cup sugar
1 cup Pineapple, crushed, with juice, canned
1 cup whole wheat flour
1 cup white all purpose flour
1 tsp low sodium baking powder
2 tsp baking soda
1 tsp ground cinnamon
0.5 tsp ground nutmeg
1 tsp vanilla extract
3 cup grated carrots
0.5 cup seedless raisins

1 Preheat oven to 350 degrees F.
2 If using nuts, place on baking sheet and bake 3 to 5 minutes until toasted. Set aside.
3 Spray a 13 x 9 x 2 inch baking pan with cooking spray.
4 In a large bowl, using an electric mixer at medium speed, beat eggs until frothy.
5 Beat in oil and sugar at medium speed until well blended scraping sides of bowl.
6 Add crushed pineapple with juice, flours, baking powder, baking soda, spices, and vanilla and beat at low speed until well blended.
7 Use a rubber spatula to stir in carrots and nuts and raisins, if using.
8 Spread batter into prepared pan and bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.
9 Cool completely, about 1 hour, on wire rack.
10 Run a knife around sides of cake to loosen from pan.
11 Invert onto rack and place right side up on serving plate.
12 Sprinkle with confectioners' sugar or frost with Light Cream Cheese Frosting

From Kathy: "A traditional carrot cake made lighter!"