I made a carrot cake for my grandmother's birthday this weekend and substituted half of the flour for wheat flour and half of the oil for applesauce. It was divine. Next time I will decrease the sugar as well... and maybe try all wheat???? It ended up having two cups of shredded carrots, a cup of crushed pineapple (in it's own juice), a half cup of applesauce and a cup of raisins. And 1 1/2 cups of wheat flour. Not bad. Well, yes, probably still bad, considering the cream cheese and butter frosting.... but better, right?
What are some of your most successful substitutions? What have you done to up the nutritional value of less nutritional foods?