E.B.
SUGAR FREE CARROT CAKE
6 egg whites or 1 cup egg substitute
1 cup apple juice concentrate
2/3 cup canola oil or vegetable oil
1/4 cup water
3 cups unbleached white flour
1 Tbsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp cinnamon
1/4 tsp nutmeg
2 cups raisins
2 cups grated carrots
Preheat oven to 350 degrees.
Using wire whisk, stir together egg whites, apple juice, oil and water. Set aside. Sift together dry ingredients.
Put raisins in warm water to plump. Meanwhile, grate carrots.
Spray 2 round 9" cake pans with non-stick pan spray.
Gently stir wet ingredients into dry ingredients, just till moistened. Drain raisings and fold in carrots and raisins.
Pour into cake pans and bake at 350 degrees for 25-30 minutes.
Then reduce heat to 325 degrees for 8-12 more minutes.
Serve cooled (even refrigerated) with Cream Cheese Frosting.
CREAM CHEESE FROSTING
1 1/2 cups light cream cheese
1 1/2 Tbsp margarine, softened
1/4 cup fructose (or sugar substitute to taste)
2 tsp. vanilla extract
Beat together cream cheese and margarine. Stir in fructose and beat until smooth.
Frosts 2 9" round layers of cake or two dozen cupcakes.