Carrot and Raisin Cake

Submitted By: Downhome

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Difficulty: medium Prep Time: More than 15 Minutes Total Time: More than 1 hour

6 egg whites
1 cup apple juice concentrate
2/3 cup canola oil
1/4 cup water
3 cups unbleached white flour
1 tbsp baking powder
1 tsp baking soda
1 tsp salt
2 tsps cinnamon
1/4 tsp nutmeg
2 cups raisins
2 cups carrots (4-6 medium)

Preheat oven to 350°F. Stir together egg whites, apple juice concentrate, oil and water. Set aside. Sift together dry : flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Put raisins in warm water to plump. Meanwhile, grate carrots and spray two round 9" cake pans with non-stick pan spray. Gently stir wet into dry just until moistened. Drain raisins, and fold in carrots and raisins. Pour into cake pans, and bake at 350°F for 25 to 30 minutes. Then reduce heat to 325°F for 8 to 12 more minutes.