Ingredients
1-1/3 cups sugar1/2 cup packed brown sugar1 cup unsweetened applesauce1/2 cup canola oil2 large eggs2 large egg whites2 teaspoons vanilla extract2-1/2 cups all-purpose flour2 teaspoons baking powder2 teaspoons ground cinnamon1/2 teaspoon salt1/2 teaspoon baking soda2 cups shredded carrots1 can (8 ounces) unsweetened crushed pineapple, drained1/2 cup golden raisins1/2 cup finely chopped walnutsFROSTING:5 ounces reduced-fat cream cheese3 ounces cream cheese, softened1 teaspoon vanilla extract2 cups confectioners’ sugar1/4 cup finely chopped walnuts, toasted
Preparation
In a large bowl, beat the sugars, applesauce, oil, eggs, egg whites and vanilla until well blended. Combine the flour, baking powder, cinnamon, salt and baking soda; gradually beat into sugar mixture until blended. Stir in the carrots, pineapple, raisins and walnuts.
Transfer to a 10-in. fluted tube pan coated with cooking spray. Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to wire rack to cool completely.
For frosting, in a large bowl, beat cream cheeses and vanilla until fluffy. Beat in confectioners’ sugar until smooth. Frost cake. Sprinkle with walnuts. Store in the refrigerator.
