Healthy Carrot Bundt Cake

Try this delicious Carrot Bundt Cake Recipe, it is much healthier than the standard version and tastes even better!  I made this for my wife's birthday, and everyone loved it.

Ingredients
Wet 
3/4 c. Brown Sugar
1/4 c. Truvia (Stevia) Blend
1/4 c. Vegetable Oil
3/4 c. Unsweetened Applesauce
2 Eggs
3 Egg Whites
1 tsp Vanilla
2 c. Carrots (grated)
1/2 c. Pumpkin 

Dry
1 c. White Flour
1 c. Whole Wheat Flour (pastry preffered)
2 tsp Baking Soda
2 tsp Baking Powder
1 tsp Cinnamon
1/4 tsp Ground Cloves
1/4 tsp Ground Ginger
1/4 tsp Ground Nutmeg
1/2 tsp Salt

Icing
8 oz. Neufatel or Light Cream Cheese
2 c. Powdered Sugar
1 tsp Vanilla
2 TBS Skim Milk
Crushed Walnuts
Flaked Coconut

Cake Preparation
Preheat oven to 350 degrees.  Beat together all of the wet ingredients. Blend in the dry ingredients.  Spray and flour a 10" bundt pan and pour the batter in evenly.  Bake for about 60 minutes.  Cool for about 10 minutes and turn cake over onto a plate to cool the rest of the way.  Either let the cake cool completely or freeze it before icing so the icing doesn't melt.

Icing Preparation
Ok, a confession.  I know the icing isn't all that healthy.  I tried doing a Greek Yogurt mixture, but it just didn't turn out well, and you can't skimp on a birthday cake.  You could just sprinkle it with some powdered sugar.  For this version, just blend together the cream cheese, powdered sugar, vanilla and skim milk.  Place in an icing bag and pipe in loops around the edges, as shown.  Sprinkle with coconut flakes and press the crushed walnut pieces into the icing.  I froze the cake and took it out about 1 hour before serving, and it was great.

And yes, while it is much healthier than your standard cake full of oil, additional sugar, white flour and butter, enjoy one serving with a scoop of lite ice cream and be good with that!  Don't go to town or you can't count it as healthy ;-)