Fat Free Carrot Cake

A slice of delicious moist cake for only 135 calories!
Source: Mom on Timeout

Taste: 5 (out of 5)
Difficulty: 1 (out of 5), if the carrots are already shredded

Ingredients:
- 1 1/4 cup unsweetened applesauce (130 cal)
- 1 1/2 cup white sugar (1160 cal)
- 3 eggs (210 cal)
- 2 cups all-purpose flour (870 cal)
- 1 tsp baking soda mixed with 1 tbsp lemon juice or apple vinegar to activate
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 3 cups grated carrots (135 cal)
- 1 tsp vanilla (10 cal)
- 1 cup Dole pineapple in juice, crushed, not drained (160 cal)
Total: 9x13 inch cake, 20 servings, 2675 cal, 135 cal / serving

Directions:
1. Lightly grease a 9x13 inch baking sheet.
2. Combine all ingredients in a large bowl and mix (you don't really need a mixer for this batter, a whisk is enough)
3. Pour the ingredients into a lightly greased 9x13 inch baking sheet and cook in oven preheated to 350F for about 40 minutes, until the cake is golden and a toothpick tester comes out clean. (In my oven it always takes much longer, I baked on 375F for 70 minutes.)
4. Let cool on a rack, slice and serve.

Afterthoughts:
- Only when I started mixing all the ingredients I noticed that there is no butter or oil in the recipe. I was skeptical if it would turn out ok, but it was too late to look for another recipe, so I continued, and the cake turned out really delicious. I would not be able to guess that it's completely fat free (well, of course there is fat in eggs, etc.)
- I completely skipped the frosting from the original recipe. I also skipped the nuts, added more carrots instead, skipped the cinnamon (it's not the cinnamon's fault, it's me), and reduced the sugar. The cake still turned out sweet and delicious.