Carrot Cake

• 4 eggs
• 3 Tbsp. firmly packed brown sugar
• 1 Tbsp. plus 1 tsp. vegetable oil
• 1 tsp. vanilla
• 1 1/3 c. instant nonfat dry milk
• 3/4 c. whole wheat flour
• 2 tsp. baking soda
• 2 tsp. cinnamon
• 3 c. grated carrots
• 1 c. canned crushed pineapple (no sugar added)
• 1/4 c. dark raisins

1. Preheat oven to 350u0b0.
2. Spray an 8-inch fluted cake pan with nonstick cooking spray; set aside.
3. In mixing bowl, using electric mixer, beat together the eggs, sugar, oil and vanilla until mixture is light and fluffy.
4. Using mixer at low speed, beat in milk powder, flour, soda and cinnamon, beating until thoroughly combined.
5. Add remaining ingredients; stir to combine.
6. Pour batter into sprayed cake pan.
7. Bake for 40 to 45 minutes (until cake tester inserted in middle comes out clean).
8. Let cake cool in pan for 5 minutes.
9. Remove cake from pan; set on wire rack.
10. Let cool for at least 15 minutes.
11. Serves 8.

eggs, brown sugar, vegetable oil, vanilla, milk, whole wheat flour, baking soda, cinnamon, carrots, pineapple, dark raisins

Taken from www.cookbooks.com/Recipe-Details.aspx?id=433509 (may not work)