1 cup flour

1 cup whole wheat flour

2 ½ teaspoons cinnamon

2 teaspoons baking soda

½ teaspoon nutmeg

½ teaspoon cloves

6 cage-free egg whites

1 1/3 cup Wholesome Sweeteners’ Fair Trade Organic SUCANAT

1 cup unsweetened applesauce

½ cup nonfat buttermilk

1 ½ teaspoon vanilla

1 can (8oz) crushed pineapple (in its own juice), undrained

2 cups carrots, coarsely shredded

2/3 cup chopped nuts (optional)

½ cup raisins

Preheat oven to 350 degrees F.

Lightly spray a 13 x 9 x 2 baking pan with no stick spray and set aside.

In a large bowl, stir together the flour, whole-wheat flour, cinnamon, baking soda, nutmeg and clove.  Set aside.

In another large bowl, beat the egg whites.  Slowly beat in the SUCANAT.  Then applesauce, butter, milk and vanilla.

Stir in flour mixture just until combined.  Then stir in, one ingredient at a time, the crushed pineapple, carrots, nuts and raisins.

Spread the batter in the prepared pan.  Bake about 40 minutes or until a toothpick inserted near the center comes out clean.

Cool completely on a wire rack.  Then spread the frosting on top and top with nuts if desired.

Light Cream Cheese Frosting

Ingredients:

8oz soft style light cream cheese

1 teaspoon fresh lemon juice

1 teaspoon vanilla

1 cup Wholesome Sweeteners’ Organic SUCANAT

Method:

In a mixing bowl, whip together the cream cheese, SUCANAT, lemon juice and vanilla.  Whip for 4 minutes – until spreadable.