Carrot Cake

Ingredients

Cake

• 3 eggs
• 1 1/3 cups white sugar
• 1 cup applesauce
• 1/2 cup milk
• 1 1/2 teaspoons vanilla extract
• 1/4 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1 tablespoon ground cinnamon
• 2 teaspoons baking soda
• 1 cup whole wheat flour
• 1 cup all-purpose flour
• 1 (8 ounce) can crushed pineapple with juice
• 2 cups shredded carrots
• 1/2 cup chopped pecans/walnuts
• 1/2 cup raisins
• 1/4 cup chopped candied ginger

Frosting

• 1/2 cup butter, softened
• 8 ounces cream cheese, softened
• 4 cups confectioners' sugar
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9X13 inch pan with non-fat cooking spray.
2. In large mixing bowl, beat eggs. Slowly beat in sugar, then applesauce, milk, and vanilla. Stir in cloves, nutmeg, cinnamon, baking soda, and flour. Stir in, one ingredient at a time, pineapple (with juice), carrots, walnuts, raisins, and ginger. Pour into the prepared pan.
3. Bake for 35 - 40 minutes in the preheated oven. It is done when toothpick inserted in center comes out clean.
4. For frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Frost the cooled cake.