2 1/2 c  +2TB whole wheat pastry

           Flour
  1 1/2 ts Baking soda

  1 1/2 ts Cream of tartar

  1 1/2 ts Cinnamon

    1/4 ts Ground nutmeg

  1 1/2 c  Honey (I think this could be

           Cut in half)
    1/3 c  Frozen pineapple juice

           Concentrate, defrosted
      2 ts Vanilla

      2    Egg whites, unbeaten (or egg

           Replacer to equal)
  1 1/2 c  Grated, peeled carrots

      2    4 oz. jars carrot baby food

           Puree
      1 c  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 40-45 mins or until toothpick comes out clean.  Cool on wire racks for
  20-30 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"  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.
  1.80C!