14-Karat Cake

By Totlxtc

Ingredients

• 1-1/3 * 1-1/3 cups sugar
• 2 * 2 eggs
• 2 * 2 egg whites
• 1/2 * 1/2 cup unsweetened applesauce
• 1/3 * 1/3 cup canola oil
• 1 * 1 cup all-purpose flour
• 1 * 1 cup whole wheat flour
• 1-1/2 * 1-1/2 teaspoons baking soda
• 1 * 1 teaspoon salt
• 1 * 1 teaspoon ground cinnamon
• 1/2 * 1/2 teaspoon ground allspice
• 1/4 * 1/4 teaspoon ground cloves
• 3 * 3 cups shredded carrots
• 1/2 * 1/2 cup golden raisins
• 6 * 6 ounces reduced-fat cream cheese
• 1 * 1 tablespoon butter, softened
• 1/2 * 1/2 teaspoon vanilla extract
• 3 * 3 cups confectioners' sugar
• 1/4 * 1/4 cup chopped walnuts
• 3 * 3 tablespoons flaked coconut, toasted

Details

Servings 18

Preparation

Step 1

* In a bowl, combine the first five ingredients until smooth. Combine the flours, baking soda, salt and spices; add to the egg mixture and mix well. Stir in carrots and raisins. Pour into a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
* For frosting, in a bowl, beat the cream cheese, butter and vanilla until smooth. Beat in sugar. Frost the cake. Sprinkle with walnuts and coconut. Refrigerate. Yield: 18 servings.


Nutritional Analysis: One piece equals 286 calories, 9 g fat (3 g saturated fat), 33 mg cholesterol, 304 mg sodium, 49 g carbohydrate, 2 g fiber, 4 g protein.