- Cooking spray
- 2 tablespoons all-purpose flour
- 4 large egg whites
- 1/2 cup sugar
- 1/2 cup firmly packed light brown sugar
- 1/2 cup unsweetened applesauce
- 1/2 cup fat-free milk
- 1 tablespoon canola or corn oil
- 1 1/2 teaspoons vanilla extract
- 1 1/4 cups whole-wheat flour
- 1 1/4 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 2 teaspoons baking powder
- 1/4 teaspoon ground allspice
- 1 1/2 cups grated carrots
- 1 8-ounce can crushed pineapple in its own juice, undrained
- 1/2 cup raisins
- 2 cups unsifted confectioners' sugar
- 2 ounces low-fat brick- type cream cheese, softened (don't use fat free)
- 2 teaspoons fat-free milk
- 1/2 teaspoon vanilla extract
- 1/4 cup finely chopped pecans or walnuts (dry-roasted preferred)
- Preheat the oven to 350°F. Lightly spray a 13 x 9 x 2-inch baking pan with cooking spray. Sprinkle 2 tablespoons flour in the pan, shaking so the flour adheres to the sides and bottom. Shake out any excess flour.
- In a medium mixing bowl, using an electric mixer on medium speed, beat the egg whites, sugars, applesauce, 1/2 cup milk, the oil, and 1 1/2 teaspoons vanilla for 1 minute, or until combined.
- In a medium bowl, stir together the whole-wheat flour, remaining 1 1/4 cups all-purpose flour, cinnamon, baking powder, and allspice. Gradually add the flour mixture to the egg white mixture while beating on medium speed for about 1 minute, or until blended.
- Stir in the carrots, pineapple with liquid, and raisins. Pour into the pan, lightly smoothing the top.
- Bake for 35 to 40 minutes, or until a wooden toothpick inserted in the center comes out clean. Transfer to a cooling rack and let cool for at least 1 1/2 hours before frosting.
- In a medium mixing bowl, using an electric mixer on medium speed, beat together the frosting ingredients except the pecans for 1 minute, or until smooth. Spread on the cooled cake. Sprinkle with the pecans. Serve the same day for peak flavor and texture.
- Cover any leftovers and refrigerate for up to three days.