Carrot Raisin Cake Ovo

2 1/2 c +2TB whole wheat pastry

Flour 1 1/2 ts Baking soda

1 1/2 ts Cream of tartar

1 1/2 ts Cinnamon

1/4 ts Ground nutmeg

1 1/2 c Honey (I think this could be

Cut in half) 1/3 c Frozen pineapple juice

Concentrate, defrosted 2 ts Vanilla

2 Egg whites, unbeaten (or egg

Replacer to equal) 1 1/2 c Grated, peeled carrots

2 4 oz. jars carrot baby food

Puree 1 c Raisins

2 Egg whites, lightly beaten

(or egg replacer to equal) Preheat oven to 325 degrees. In large mixing bowl, combine flour, baking soda, cream of tartar, cinnamon and nutmeg. Set aside. In medium bowl, mix honey, juice concentrate, vanilla, unbeaten egg white mixture and carrots. Stir into flour mixture and mix until just blended. Stir in raisins. Gently stir in lightly beaten egg white mixture. Do not overmix! Spoon batter into two 9" round nonstick baking pans. Bake at 325 degrees for 40-45 mins or until toothpick comes out clean. Cool on wire racks for 20-30 mins and remove from pans.

This is a delicious cake! Can be sprinkled with powdered sugar or frosted with melted fruit preserves if you don't have a lowfat frosting recipe. Source: from "Baking Without Fat" Posted by "Natalie Frankel" to the Fatfree Digest [Volume 15 Issue 14] Feb. 14, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80?