1 pkg. Butter Buds made into liquid
3/4 c. unsweetened applesauce
1/2 c. skim milk
5 tsp. Sweet `n Low
1 1/2 c. plain Eggbeaters
2 c. whole wheat flour
2 tsp. baking soda
2 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 1/2 tsp. vanilla
2 c. grated carrots
1/2 c. chopped walnuts, optional
1/2 c. raisins
1 (8 oz.) can crushed pineapple with juice

Preheat oven to 350 degrees. Grease a rectangular cake pan with nonstick cooking spray. In 1 bowl beat together Butter Buds, applesauce, milk, Sweet `n Low and Eggbeaters; in another bowl sift together flour, baking soda, cinnamon and nutmeg.

Combine both sets of ingredients and beat, mixing in vanilla. Add carrots, walnuts, raisins and pineapple, mixing well after each addition. Bake for 1 hour or until done. Cool and remove from pan.

FROSTING:

1 c. lowfat cottage cheese (Light n Lively)
1 tbsp. nonfat plain yogurt
2 tsp. vanilla
1 (8 oz.) pkg. light cream cheese
1 c. powdered sugar

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.

Serves 24.