I cut and pasted what you wrote and sent it to my b.f. in an e-mail... sort of as a joke. He wrote back with a grin and "is that a hint?" ME? HINT? NOWAY... haha. Anywho, many thanks for your kind words!
As for carrot cake, I have two ideas for you. The first is to try the one in Heather's books (Brer Rabbit Carrot Cake). The second idea is to use the one I have posted below -- it will turn out well -- it's yummy!
IBS Friendly Carrot Cake
8 egg whites
1/2c + 2 T canola oil
1/2c + 2 T natural, unsweetened applesauce
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans
1. Preheat oven to 350 degrees. Grease and flour a 9x13 inch baking pan.
2 In a large bowl, beat together egg whites, applesauce, oil, white sugar, and 2 teaspoons vanilla until well blended.
3 In a medium-sized bowl, combine flour, baking soda, baking powder, salt and cinnamon.
4 Mix dry ingredients into wet ingredients just until blended.
5 Stir in carrots, fold in pecans, and then pour into prepared pan.
3 Bake in preheated oven for 40 to 50 minutes, or until a toothpick inserted into center of the cake comes out clean. Let it cool in pan for 10 minutes. Next, turn it out onto a wire rack and cool completely.
Let me know if you like it...
-------------------- "The most wasted of all days is one without laughter." -- e e cummings