1/4 c. oil
3/4 c. applesauce
1/2 c. nonfat milk
1 1/4 c. sugar
6 egg whites
2 c. flour
2 tsp. baking soda
2 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ground cloves
1 1/2 tsp. vanilla
2 c. carrots, peeled and grated
1/2 c. chopped nuts
1/2 c. raisins
1 (8 oz.) can crushed pineapple with juice

1 c. low-fat cottage cheese
1 tbsp. low fat yogurt
2 tsp. vanilla
1 (8 oz.) pkg. of light cream cheese
1 c. powdered sugar

Preheat oven to 350 degrees. Grease a rectangular cake pan with nonstick cooking spray. In one bowl beat together oil, applesauce, milk, sugar and egg whites; in another bowl sift together flour, baking soda, cinnamon, nutmeg and cloves. Combine both sets of ingredients and beat, mixing in vanilla. Add carrots, walnuts, raisins and pineapple, mixing well after each addition. Bake for one hour or until done. Cool and remove from pan.

In a blender or food processor, puree cottage cheese, yogurt and vanilla. Add cream cheese and blend until creamy. Slowly mix in powdered sugar. Frost cake when cooled.