Preheat the oven to 350 degrees. 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. ~*~ Low-Fat Cream Cheese Frosting 8 ounces light cream cheese -- soft style
1 cup marshmallow cream
1 teaspoon fresh lemon juice
1 teaspoon vanilla extract
1 cup powdered sugar In a medium bowl, stir together the cream cheese,
marshmallow creme, lemon juice and vanilla until
well combined. Then gradually beat in the
powdered sugar. Makes 1 3/4 cups.
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