Bitsy's Kitchen. Sugar-Free Carrot Cake

Sugar-Free Carrot Cake
6 egg whites or 1 cup egg substitute 1 cup apple juice concentrate 1/3 cup canola oil 1/3 cup unsweetened applesauce 1/4 cup water 3 cups unbleached white flour 1 Tablespoon baking powder	1 teaspoon baking soda 1 teaspoon salt 2 teaspoons cinnamon 1/4 teaspoon nutmeg 2 cups raisins 2 cups shredded carrots (4-6 medium)

Preheat oven to 350° F.

Stir together egg, apple juice concentrate, oil,applesauce and water. Set aside.

Sift together dry ingredients: flour, baking powder, baking soda, 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° F. for 25 to 30 minutes. Then reduce heat to 325° F. for 8 to 12 more minutes.

Serve cooled (even refrigerated) with Sugar Free Fluffy Frosting.