Low-fat carrot cake

 
                            Low-Fat Carrot Cake
 
 Recipe By     :
 Serving Size  : 20   Preparation Time :1:00
 Categories    : Cakes                            Desserts
                 Holiday
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           unbleached flour
    1      cup           whole-grain wheat flour
    2 1/2  teaspoons     ground cinnamon
    2      teaspoons     baking soda
      1/2  teaspoon      ground nutmeg
      1/2  teaspoon      ground cloves
    6                    egg whites
    1 1/3  cups          sugar
    1      cup           unsweetened applesauce
      1/2  cup           buttermilk
    1 1/2  teaspoons     vanilla extract
    8      ounces        crushed pineapple in juice -- undrained
    2      cups          shredded carrots
      2/3  cup           walnuts -- chopped
      1/2  cup           raisins
    1 3/4  cups          Low-Fat Cream Cheese Frosting
 
 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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 NOTES : This delicious carrot cake gets its moistness from applesauce and
 buttermilk rather than oil; traditional carrot cake contains up to 1 1/2 cups
 of oil!