4 egg whites
2 whole eggs
1/3 cup canola oil
1/3 cup unsweetened applesause
1 cup apple juice concentrate
1/4 cup water
3 cups whole grain flour
1 tbsp baking power
1 tsp baking soda
1 tsp salt
2 tsp cinnamon
1/4 tsp nutmeg
1 cup raisins
2-1/2 cups shredded carrots (4 medium)
Frosting:
1 1/2 cup fat free cream cheese (room temp)
1 1/2 teaspoons butter (room temp)
16 Equal packets or Splenda packets (to taste)
2 tsp vanilla
Preheat oven to 350 F.
Stir together eggs, apple juice concentrate, oil, applesauce and water. Set aside.
Sift together dry ingredients: flour, baking power, baking soda, salt, cinnamon and nutmeg.
Put raisins in warm water to plump.
Grate carotts and spray 2 round 9" cake pans with non-stick cooking spray.
Gently stir wet ingredients into dry ingredients just until moistened. Drain raisins. Fold in carrots and raisins.
Pour equal amounts into cake pans and bake at 350 F for about 25 - 30 minutes. Reduce heat to 325 F for 8 - 12 minutes more.
Cool cake completely and frost with blended cream cheese frosting.
Keep in fridge.
Number of Servings: 12
Recipe submitted by SparkPeople user DARCYMAC.
