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.