Carrot Cake With Low Fat Cream Cheese Frosting

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 flour, 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 over mix. 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.

For the frosting: 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.

Spread the frosting on the cooled cake.