Recipe - Frosted Carrot Cake

1 cup Firmly packed brown sugar
Three fourths cup Egg substitute
Three fourths cup Nonfat buttermilk
1 cn (8ounce) crushed pineapple;
drained
2 cup Grated carrot
1/3 cup Raisins
3 tablespoon Vegetable oil
2 teaspoon Vanilla extract
1 One half cup Allpurpose flour
2/3 cup Whole wheat flour
2 teaspoon Baking soda
2 teaspoon Ground cinnamon
One fourth teaspoon Salt
Orangecream cheese frosting
Garnishes: grated carrot;
carrot strips, fresh mint
sprigs

Combine first 8 ingredients in a large bowl. Combine flours and next 3
ingredients, and stir into brown sugar mixture. Pour into a 13 x 9inch
pan coated with vegetable cooking spray.

Bake at 350° for 30 minutes or until a wooden pick inserted in center comes
out clean. Cool in pan on a wire rack. Spread with frosting find a
recipe for orangecream cheese frosting below.

Cover and chill. Garnish, if desired. Makes 18 servings. Per serving:
Calories 205, Fat 4.7g.

Recipe by: Southern Living Magazine

Posted to MCRecipe Digest V1 #1032 by Suzy Wert SuzyWert@aol.com on Jan
22, 1998