TRADITIONAL RECIPE	MODIFIED RECIPE
1-1/2 cups corn oil 1-3/4 cups sugar 3 eggs 2 cups all purpose flour 2 teaspoons baking soda 2-1/2 teaspoons cinnamon 1-1/2 teaspoon vanilla 2 cups carrots, peeled and grated 1 cup chopped walnuts 1/2 cup flaked coconut 1/2 cup raisins 1 (8-ounce) can crushed pineapple, drained Frosting: 2-1/2 (8-ounce) packages of cream cheese 1-1/2 cups powdered sugar 1-1/2 teaspoons vanilla Yield: 24 servings Calories: 382 Protein: 5.1 g Fat: 26.2 g Carbohydrate: 34.2 g Cholesterol: 60.4 mg Sodium: 152.3 mg	1/4 cup oil 3/4 cup applesauce 1/2 cup nonfat milk 1-1/4 cups sugar 6 egg whites 2 cups flour 2 teaspoons baking soda 2-1/2 teaspoons cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon ground cloves 1-1/2 teaspoons vanilla 2 cups carrots, peeled and grated 1/2 cup chopped walnuts 1/2 cup raisins 1 (8-ounce) can crushed pineapple, with juice Frosting: 1 cup Iowfat cottage cheese 1 tablespoon lowfat yogurt 2 teaspoons vanilla 1 (8-ounce) package of light cream cheese 1 cup powdered sugar Yield: 24 servings Calories: 224 Protein: 5.3 g Fat: 4.9 g Carbohydrate: 42.04 g Cholesterol: 3.8 mg Sodium: 138 mg
DIRECTIONS: 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, pureé cottage cheese, yogurt and vanilla. Add cream cheese and blend until creamy. Slowly mix in powdered sugar. Frost cake when cooled.

TRADITIONAL RECIPE

MODIFIED RECIPE

1-1/2 cups corn oil
1-3/4 cups sugar
3 eggs
2 cups all purpose flour
2 teaspoons baking soda
2-1/2 teaspoons cinnamon
1-1/2 teaspoon vanilla
2 cups carrots, peeled and grated
1 cup chopped walnuts
1/2 cup flaked coconut
1/2 cup raisins
1 (8-ounce) can crushed pineapple, drained

Frosting:
2-1/2 (8-ounce) packages of cream cheese
1-1/2 cups powdered sugar
1-1/2 teaspoons vanilla

Yield: 24 servings
Calories: 382
Protein: 5.1 g
Fat: 26.2 g
Carbohydrate: 34.2 g
Cholesterol: 60.4 mg
Sodium: 152.3 mg

1/4 cup oil
3/4 cup applesauce
1/2 cup nonfat milk
1-1/4 cups sugar
6 egg whites
2 cups flour
2 teaspoons baking soda
2-1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1-1/2 teaspoons vanilla
2 cups carrots, peeled and grated
1/2 cup chopped walnuts
1/2 cup raisins
1 (8-ounce) can crushed pineapple, with juice

Frosting:
1 cup Iowfat cottage cheese
1 tablespoon lowfat yogurt
2 teaspoons vanilla
1 (8-ounce) package of light cream cheese
1 cup powdered sugar

Yield: 24 servings
Calories: 224
Protein: 5.3 g
Fat: 4.9 g
Carbohydrate: 42.04 g
Cholesterol: 3.8 mg
Sodium: 138 mg

DIRECTIONS:
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, pureé cottage cheese, yogurt and vanilla. Add cream cheese and blend until creamy. Slowly mix in powdered sugar. Frost cake when cooled.