Low Fat Carrot Cake

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Ingredients:
*Flour, white, 1 cup (remove)
*Whole Wheat Flour, 1 cup (remove)
*baking soda, 2 tsp (remove)
Cinnamon, ground, 1 tbsp (remove)
Allspice, .5 tsp (remove)
Nutmeg, ground, .25 tsp (remove)
Egg white, 4 serving (remove)
Brown Sugar, 1.25 cup, packed (remove)
Applesauce, unsweetened, 1 cup (remove)
*ButterMilk, low fat, .5 cup (remove)
Vanilla Extract, 1 tsp (remove)
*Canned Fruit - Sunny Select Crushed Pineapple, 8 oz (remove)
*Vegetables, Carrots, Trader Joe's Shredded Carrots, 2 cup (remove)
Raisins, .5 cup, packed (remove)
Walnuts, .25 cup, chopped (remove)
*Publix Light Cream Cheese, 4 tbsp (remove)
*95% Fat Free Cream Cheese, .25 cup (remove)
*C&H Pure Cane Sugar - Confectioners Powdered, 2 cup (remove)
*Lemon Juice, Bottle, .25 tbsp (remove)
*Vanilla Extract - Costco, .5 tsp (remove)

Preheat oven to 350. Spray a 9 x 13" pan with nonstick spray. Combine flours, baking soda, cinnamon, alllspice, and nutmeg in large bowl. Stir with whisk. In another bowl, beat egg whites until soft peaks form. Beat in sugar slowly, followed by the applesauce, buttermilk and vanilla. Add to flour mixture.& stir just until moist. Stir in pinea;;le, carrots, raisins and walnuts. Spoon batter into baking pan and bake for 35-40 mins.0r until a toothpick inserted in the center comes out clean. Cool on wire rack before frosting.
Frosting: Beat cream cheeses together with lemon juice and vanilla. Add in powdered sugar until desired consistency. Spread over cooled cake. Cut cake into 16 squares.

Number of Servings: 16

Recipe submitted by SparkPeople user GRANNY2.