Ingredients

Nonstick canola oil spray
2 1/2 cups whole wheat pastry flour (see note)
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup drained, crushed pineapple (from 8-ounce can), juice reserved for the frosting
1 cup packed dark brown sugar
3/4 cup low-fat buttermilk
3/4 cup unsweetened applesauce
1 large egg
2 large egg whites
1 tablespoon canola oil
Grated zest of 1 orange or 1/4 teaspoon pure orange oil
1 cup freshly shredded carrots
1/2 cup raisins
Pineapple Buttercream Frosting (recipe follows)

Position a rack in the center of the oven and preheat to 350 degrees. Lightly spray with oil two 8-inch round nonstick cake pans.
In a medium bowl, whisk the flour, baking soda, cinnamon and salt until well combined. Set aside.
In another medium bowl, using a hand-held electric mixer set a high speed, beat the drained pineapple, brown sugar, buttermilk, applesauce, egg, egg whites, oil and orange zest until frothy, about 2 minutes. Make a well in the center of the dry ingredients, and pour in the buttermilk mixture. Using a spoon, stir just until moistened (there should be a few traces of flour remaining). Add the carrots and raisins and fold just until the flour is incorporated. Do not overmix. Divide the batter equally between the prepared pans. Using a gentle touch, smooth the tops.
Bake until the tops spring back when pressed gently in the center and the sides are pulling away from the pans, 25 to 30 minutes. Do not overbake. Cool in the pans on wire cake racks for 10 minutes. Unmold onto the racks, turn right side up and cool completely.
Place one cake, flat side up, on a serving platter. Spread with about 1/2 cup frosting. Place the other layer, round side up, on the bottom layer. Frost the top of the cake with the remaining frosting and serve. Makes 12 servings.
Note: Phillips suggests that the best way to measure the flour is to spoon it into the measuring cup and level the top. In a chapter on ingredients, she explains that whole wheat pastry flour, low-gluten flour milled from soft wheat with the bran included, is sometimes labeled whole grain pastry flour. "Do not confuse it with whole wheat flour," she says.

Pineapple Buttercream Frosting

Directions

3 cups confectioners' sugar

3 tablespoons meringue powder (do not reconstitute)

1 1/2 tablespoons unsalted butter, at room temperature

1 tablespoon light corn syrup

1 teaspoon vanilla extract

4 tablespoons pineapple juice, plus more as needed

In a medium bowl, using a hand-held electric mixer set at low speed, beat the sugar, meringue powder, butter, corn syrup and vanilla until combined. Gradually beat in enough pineapple juice to make a thick, spreadable frosting. Use immediately, or cover. Best used just after mixing. Makes about 1 1/4 cups.

Nutritional facts per serving with frosting: 353 cal., 7 g pro., 76 g carbo., 4 g fat (1 g unsaturated fat) 22 mgs chol., 167 mg sodium.