Lower Fat Carrot Cake

                         1   cup white flour
                         1   cup whole wheat flour
                         1   1/2 cups sugar
                         2   tsp. cinnamon
                         2   tsp. baking soda
                         1   tsp. vanilla
                         6   egg whites
                         3   cups carrots, shredded
                         1/2 cup walnuts, chopped
                         8 oz. crushed pineapple, drained
                         3/4 cup canola oil
                         non stick cooking spray

                              Frosting

                     16 oz. cream cheese, softened
                     16 oz. powdered sugar
                     1 tsp. vanilla
                     1/2 cup walnuts, chopped (optional)

         Spray a  9x13 inch pan with non stick cooking spray. Heat oven to
         350 degrees. In a large bowl, combine flours, sugar, cinnamon and
         baking soda, add egg whites and oil and beat thoroughly, add
         carrots, pineapple, vanilla and walnuts and continue to beat until
         mixture is smooth. Pour batter into pan and bake for about 45
         minutes at 350 degrees. Allow cake to cool before icing . To make
         icing just beat the ingredients together until smooth and ice cake.