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Preheat oven to slow (325°). Grease 10-inch bundt pan. Sift together flour, sugar, baking powder, baking soda, salt, cinnamon and allspice into large bowl. Make well in center. Add egg whites, eggs, oil, orange juice and rind to well; beat with wooden spoon until smooth. Stir in carrots and walnuts. Pour mixture into prepared pan. Bake in preheated slow oven (325°) for 65 to 70 minutes or until top springs back when lightly pressed with fingertips and cake tester inserted near center comes out clean. Cool cake in pan rn wire rack for 10 minutes. Run thin-bladed metal knife around edge of cake and center ring to loosen cake. Invert onto wire rack. Completely cool cake, upright, on wire rack. Spoon Orange Cream Cheese Glaze over cake. Garnish with Candied Orange Rind. Orange Cream Cheese Glaze: Beat 1 package (3 oz.) light cream cheese (Neufchatel) with wooden spoon in medium-size bowl until creamy. Blend in 1/2 cup 1OX (confectioners) sugar, beating until smooth. Stir in 2 to 4 tablespoons strained fresh orange juice, using only as much as needed to thin mixture to consistency of very heavy cream. Makes about 2/3 cup. Candied Orange Rind: With sharp knife, remove rind (orange part only, no bitter white pith) from 1 large navel orange in long strips. Cut strips lengthwise into 1/8-inch-wide strips. Bring 1 cup sugar and 1 cup water to boiling in small saucepan over medium-high heat. Add orange rind. Return to Nutrient Value Per Serving: 584 calories, 8 g protein, 31 g fat, 71 g carbohydrate, 364 mg sodium, 39 mg cholesterol. Exchanges: 2 starch/bread, 2-1/2 fruit, 1/4 medium-fat meat, 6 fat. DESS 33

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