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LIGHT CARROT CAKE 
1/2 c. chopped walnuts
2 c. all purpose flour
2 tsp. baking soda
2 tsp. ground cinnamon
1/2 tsp. salt
3 eggs
3/4 c. corn oil
3/4 c. buttermilk
2 c. sugar
2 tsp. vanilla
3/4 c. canned crushed pineapple, packed in natural juice, drained
4 sm. carrots, peeled and grated (2 c.)

FROSTING:

1 c. part skim ricotta cheese
3 tbsp. plain non-fat yogurt
3 tsp. sugar
1 tsp. vanilla

Place chopped nuts in a preheated 350 degree oven for 8-10 minutes. Watch carefully, as they burn easily. Set aside, leaving oven at 350 degrees. Sift the flour, baking soda, cinnamon, and salt together and set aside. Beat the eggs in a large bowl. Add the oil, buttermilk, sugar, and vanilla; mix well.

Add the flour mixture, pineapple, carrots, and walnuts and stir well. Pour into a 9 x 13 inch baking pan that has been sprayed with a non-stick coating and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool before frosting.

To make frosting, blend the cheese, yogurt, sugar, and vanilla in a food processor with a metal blade until satin smooth. Refrigerate in a tightly covered container until ready to frost the cooled cake. Yields 15 servings.

340 calories, 60 milligrams cholesterol, 16 grams fat, 265 milligrams sodium.

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