Date:    Mon, 13 Feb 95 22:02:22
 From:    “Natalie Frankel” <>
 Here is one from “Baking Without Fat” (the very cookbook that Kelly Roddy, I
 think it was, was giving away one day!  Too bad I was at work and missed the
 2 1/2 C +2TB whole wheat pastry flour
 1 1/2 tsp baking soda
 1 1/2 tsp cream of tartar
 1 1/2 tsp cinnamon
 1/4 tsp ground nutmeg
 1 1/2 C honey (I think this could be cut in half)
 1/3 C frozen pineapple juice concentrate, defrosted
 2 tsp 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
 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.