Carrot Pineapple Cake

• 2 1/2 c. whole wheat pastry flour
• 1 1/2 tsp. baking soda
• 1 1/2 tsp. cream of tartar
• 1/4 tsp. ground nutmeg
• 2 (4 oz.) jars carrot baby food
• 1/3 c. frozen pineapple juice concentrate
• 2 egg whites, lightly beaten
• 2 tsp. vanilla
• 2 egg whites (unbeaten)
• 1 (8 oz.) can crushed pineapple, drained
• 1 1/4 c. honey
• 1 c. raisins

1. Preheat oven to 325u0b0.
2. In large mixing bowl, combine flour, baking soda, cream of tartar, cinnamon and nutmeg.
3. Set aside.
4. In medium bowl, mix honey, pineapple juice concentrate, vanilla, 2 unbeaten egg whites, pineapple and carrot puree.
5. Stir into flour mixture and mix until just blended.
6. Stir in raisins.
7. Gently stir in 2 lightly beaten egg whites.
8. Do not overmix.

whole wheat pastry flour, baking soda, cream of tartar, ground nutmeg, baby food, pineapple, egg whites, vanilla, egg whites, pineapple, honey, raisins

Taken from www.cookbooks.com/Recipe-Details.aspx?id=337457 (may not work)