Yield:

20 Servings

Ingredients:

 1  c  Unbleached flour 
 1  c  Whole-grain wheat flour 
 2 1/2  ts  Ground cinnamon 
 2  ts  baking soda 
 1/2  ts  Ground nutmeg 
 1/2  ts  Ground cloves 
 6   egg white 
 1 1/3  c  sugar 
 1  c  Unsweetened applesauce 
 1/2  c  buttermilk 
 1 1/2  ts  vanilla extract 
 8  oz  Crushed pineapple, raw in juice; undrained 
 2  c  Shredded carrots 
 2/3  c  walnuts; chopped 
 1/2  c  raisins 
 1 3/4  c  Low-Fat cream Cheese Frosting 

Preparation for Low Fat and Healthy Carrot cake #2 Recipe:

Preheat the oven to 350x. Lightly spray a 13" x 9" x 2" baking pan with
non-stick spray. Set aside. In a large bowl, stir together the unbleached
flour, the whole-grain flour, cinnamon, baking soda, nutmeg and cloves; set
aside. In another large bowl, beat the egg whites with clean, dry beaters
until soft peaks form. Slowly beat in the sugar. Then slowly beat in the
applesauce, buttermilk and vanilla extract. Using a spoon, stir in the
flour mixture just until combined; do NOT overmix. Then stir in one
ingredient at a time - the crushed pineapple, the shredded carrots, the
walnuts and the raisins. Spread the batter in the prepared pan. Bake for
about 40 minutes, or until it tests clean. Cool completely on a wire rack.
Meanwhile, prepare the Low-Fat Cream Cheese Frosting. Spread the frosting
on the cooled cake.

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