A tasty low-fat carrot cake, made moist with apple sauce and topped with a healthy version of cream cheese frosting.
Servings: makes 24 servings
1 qt. (32 oz.) MUSSELMAN'S Natural or Chunky Apple Sauce
1 qt. granulated sugar
1 cup vegetable oil
6 large egg whites, slightly beaten
1 1/2 Tbsp. vanilla extract
1 qt. unsifted all-purpose flour
1 1/2 Tbsp. ground cinnamon
4 tsp. baking soda
1 tsp. kosher salt
1 qt. shredded carrots
3 cups raisins
Lite Apple-Cream Cheese Frosting