Butter Cream Cake

INGREDIENTS

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

DIRECTIONS

1. In a mixing 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. x 2-in. baking pan coated with nonstick cooking spray. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

2. For frosting, in a mixing bowl, beat the cream cheese, butter and vanilla until smooth. Beat in sugar. Frost the cake. Sprinkle with walnuts and coconut. Refrigerate.