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Here is One from Baking Without Fat (the Very Cookbook That Kelly Roddy, I

A home-style Here is One from Baking Without Fat (the Very Cookbook That Kelly Roddy, I made with Carrot Raisin Cake, Whole Wheat Pastry Flour, Baking Soda, Cream Of Tartar, and Cinnamon. Add it to your meal plan and shop the whole list in one go.

Ingredients

• Carrot Raisin Cake
• 2 1/2 cup
• 1 1/2 tsp
• 1 1/2 tsp
• 1 1/2 tsp
• 1/4 tsp
• 1 1/2 cup
• 1/3 cup
• 2 tsp
• 2
• 1 1/2 cup
• 2 jar
• 1 cup
• 2

Method (preview)

1. 1

   Preheat oven to 325 degrees. In large mixing bowl, combine flour, baking soda, cream of tartar, cinnamon and nutmeg. Set aside.

2. 2

   In medium bowl, mix honey, juice concentrate, vanilla, unbeaten egg white mixture and carrots. Stir into flour mixture and mix until just blended.

3. 3

   Stir in raisins. Gently stir in lightly beaten egg white mixture. Do not overmix!

4. 4

   Spoon batter into two 9" round nonstick baking pans.

5. 5

   Bake at 325 degrees for 40-45 mins or until toothpick comes out clean.

6. 6

   Cool on wire racks for 20-30 mins and remove from pans.