Better for You Carrot Cake

• 1 cup slivered almonds
• 1 12 cups flour
• 12 cup flax seed meal
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 12 teaspoons cinnamon
• 12 teaspoon allspice
• 34 teaspoon salt
• 2 eggs
• 2 egg whites
• 1 13 cups sugar
• 1 cup extra light olive oil
• 3 cups coarsely grated carrots
• 1 cup finely diced peeled apple
• 8 ounces cream cheese, not the light kind
• 6 ounces reduced-fat cream cheese
• 2 14 cups powdered sugar
• 1 teaspoon vanilla extract

1. Grind half the almonds; mix with the next seven ingredients.
2. In another bowl, beat the eggs, egg whites, and sugar really well.
3. Mix in oil.
4. Fold in the flour mix.
5. Stir in the carrots, apples and the rest of the almonds.
6. Spread into two 9 inch circle pans, greased and lined with parchment paper.
7. Grease the paper too.
8. A 9x13 pan will do too.
9. Bake at 350 degrees for 30-35 minutes until a toothpick comes out clean from the middle.
10. Cool in pans for 10 minutes, then put the cakes on racks to finish cooling.
11. For the frosting, beat all the ingredients together.
12. Frost the cake after it's cooled.

almonds, flour, meal, baking powder, baking soda, cinnamon, allspice, salt, eggs, egg whites, sugar, extra light olive oil, carrots, peeled apple, cream cheese, cream cheese, powdered sugar, vanilla

Taken from www.food.com/recipe/better-for-you-carrot-cake-355675 (may not work)