Recipe - Carrot Raisin Cake (Ovo)

2 One half cup +2TB whole wheat pastry
Flour
1 One half teaspoon Baking soda
1 One half teaspoon Cream of tartar
1 One half teaspoon Cinnamon
One fourth teaspoon Ground nutmeg
1 One half cup Honey (I think this could be
Cut in half)
1/3 cup Frozen pineapple juice
Concentrate, defrosted
2 teaspoon Vanilla
2 Egg whites, unbeaten (or egg
Replacer to equal)
1 One half cup Grated, peeled carrots
2 4 oz. jars carrot baby food
Puree
1 cup 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 4045 mins or until toothpick comes out clean. Cool on wire racks for
2030 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" Natalie.Frankel@mixcom.com 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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip