I find that a mix of half oat flour and half brown rice flour gives a nice texture, lighter than whole wheat flour (although I haven't tried the ww pastry flour).

My husband loves carrot cake so maybe I will try this for him.
Allison

: My husband and I just celebrated his
: birthday. His favorite cake is
: carrot cake, and we've been
: experimenting for years to take
: the sugar and white flour out,
: while preserving the taste. I've
: been asked for the recipe, so here
: it is. People can play with it and
: see if they come up with other
: ideas.

: I wish I knew where I got the
: original recipe, so I could give
: credit. We've changed it so much,
: though, that I'm not sure what was
: there to start out with!

: The original recipe called for 2 cups
: white flour. We started with half
: white, half whole wheat, which
: worked but was still not program
: friendly. Then we moved to all
: whole wheat pastry flour. I
: imagine white whole wheat would
: work as well, but I don't know
: about other flours (I'd love to
: see what GF people could do here
: )

: The original recipe called for 1/3
: cup sugar. We first cut that in
: half (1 tablespoon plus 1
: teaspoon, which is not much and
: does not make the cake too sweet),
: then eventually replaced it with
: banana. My husband likes raisins
: in his half of the cake, but I
: leave them out of mine. 2/3 cup of
: raisins, if you use them, is
: plenty for the whole cake. I use
: about 1/3 cup for my husband's
: half of the cake.

: 2 cups flour (see note above)
: 1/3 cup sugar (cut this in half or
: sub 1 small ripe banana, mashed;
: if using banana, add to wet
: ingredients)
: 2 tsp. Baking soda
: 1 1/2 tsp. Cinnamon
: 1/2 tsp. Nutmeg
: 1/4 tsp. Cloves
: 1/2 tsp. Salt (optional)
: 1 cup unsweetened applesauce
: 1/4 cup corn oil (I use canola)
: 1 tsp. Vanilla extract
: 2 egg whites
: 2 eggs, beaten
: 3 cups carrots, coarsely grated
: 2/3 cup raisins (optional)

: 1. Sift the dry ingredients into a
: large mixing bowl.

: 2. Combine the applesauce, oil,
: vanilla, egg whites and eggs (and
: banana, if using) in a medium
: mixing bowl. Add to the flour
: mixture, stirring until
: ingredients are well blended.

: 3. Add the carrots and mix again.
: Batter will be stiff. Add raisins,
: if using, after carrots have been
: mixed in.

: 4. Pour batter into a 13 x 9 inch
: baking pan (I use glass) that has
: been sprayed lightly with nonstick
: cooking spray. Bake at 325F for
: 35-40 minutes, or until a
: toothpick in the center comes out
: clean (original recipe said 40-45
: minutes, but I found this to be
: too much -- start checking the
: cake at 35 minutes!).

: Another option that the original
: recipe gave, which I have never
: tried, is to pour into a 9-inch
: tube pan coated with nonstick
: cooking spray, baking at 350F for
: 1 hour.

: If anybody else has a carrot cake
: recipe to share, let us know. My
: husband has volunteered to be
: taste-tester Since I've been
: sugar-free, he has developed a
: liking for less-sweet food, so
: we've been having a lot of fun
: reworking the old standard
: recipes.

: Jo