1/4 c. oil
3/4 c. applesauce
1/2 c. non-fat milk
1 1/2 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 walnuts
1/2 c. raisins
1 (8 oz.) can crushed pineapple with juice

Preheat oven to 350 degrees. Grease rectangular tin pan. In bowl, beat together oil, applesauce, milk, sugar, and egg whites. In second bowl, add flour, baking soda, cinnamon, nutmeg, and cloves. Combine both bowls and beat. Mix in vanilla. Add carrots, walnuts, raisins, and pineapple; mix well after adding each. Bake at least 1 hour. Cool. Remove from pan.

FROSTING FOR CARROT CAKE:

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

Blend in cottage cheese, yogurt, and vanilla. Add cream cheese. Blend until creamy. Slowly add in powdered sugar. Frost when cake is cool.