INGREDIENTS:

6 egg whites or 1 cup egg substitute
2/3 cup canola or safflower oil
1 cup apple juice concentrate
1/4 cup water
3 cups unbleached white flour
1 Tablespoon baking powder
1 tsp. baking soda
1 tsp. lite (or regular) salt
1/4 tsp. nutmeg
2 tsp. cinnamon
2 cups raisins
2 cups carrots (4-6 medium)

Preheat oven to 350°.

Stir together egg, apple juice concentrate, oil, and water. Set aside. Sift together dry ingredients: flour, baking powder, baking soda, lite salt, cinnamon, and nutmeg.

Put raisins in warm water to plump. Meanwhile, grate carrots, and spray 2 round 9" cake pans with non-stick pan spray.

Gently stir wet ingredients into dry ingredients just until moistened. Drain raisins, and fold in carrots and raisins.

Pour into cake pans, and bake at 350° for 25 to 30 minutes. Then reduce heat to 325° for 8 to 12 more minutes.

Serve cooled (even refrigerated) with Cream Cheese Frosting.

INGREDIENTS:

1 1/2 cups light cream cheese
1 1/2 Tbsp. margarine, softened
16 packets Equal® (16 grams NutraSweet®; each packet equaling sweetness of 2 teaspoons sugar)
2 tsp. vanilla
0-2 Tbsp. 1% milk to thin frosting

Beat together cream cheese and margarine. Then stir in Equal®, and milk until powder is moistened. Beat until smooth and spread on Carrot Cake or other sweet treat, such as the Marmalade Oat Muffins.

Frosts 2-9" round layers of cake or two dozen cupcakes.