Carrot Cake

By soccercat

Ingredients

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 2/1/2 teaspoon ground cinnamon
• 2 teaspoons baking soda
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 6 egg whites
• 1-1/3 cup sugar
• 1 cup unsweetened applesauce
• 1/2 cup buttermilk
• 1-1/2 teaspoon vanilla
• 8 oz. can crushed pineapple (in its own juice)
• undrained
• 2 cups coarsely shredded carrots
• 2/3 cup chopped walnuts
• 1/2 cup raisins
• 1-3/4 cups Light Cream Cheese Frosting

Details

Servings 20
Preparation time 20mins
Cooking time 60mins

Preparation

Step 1

Pre-heat the oven to 350 degrees. Lightly spray a 13 x9 x 2 inch baking pan with no-stick spray. Set the pan aside. In a large bowl, stir together the all-purpose flour, whole wheat flour, cinnamon, baking soda, nutmeg and cloves; set aside. In another large bowl beat the eggs whites with clean, dry beaters until soft peaks form. Slowly beat in the sugar. Then slowly beat in the applesauce, buttermilk and vanilla. Using a spoon, stir in the flour mixture just until combined. Then stir in, one ingredient at a time, the crushed pineapple, carrots, walnuts and raisins. Spread the batter in the prepared pan. Bake about 40 minutes or until a toothpick inserted neat the center comes out clean. cool completely on a wire rack. Then spread the frosting on top.

243 calories, 4 mg. cholesterol, 5 g. fat