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Carrot Raisin Cake (Ovo)

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      Title: CARROT RAISIN CAKE (OVO)
 Categories: Digest, Feb95
      Yield: 1 Servings
 
  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.
  
  1.80á
 
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