Frosted Carrot Cake

• 1 1/2 c. all-purpose flour
• 2/3 c. whole wheat flour
• 2 tsp. baking soda
• 2 tsp. ground cinnamon
• 1/4 tsp. salt
• 1 c. firmly packed brown sugar
• 3/4 c. egg substitute
• 3/4 c. nonfat buttermilk
• 1 (8 oz.) can crushed pineapple in juice, drained
• 2 c. grated carrots
• 1/3 c. raisins
• 3 Tbsp. vegetable oil
• 2 tsp. vanilla extract
• vegetable cooking spray
• Orange Cream Cheese Frosting

1. Combine first 5 ingredients; set aside.
2. Combine brown sugar and next 7 ingredients in a large mixing bowl; stir in dry ingredients and beat at medium speed with an electric mixer until well blended.
3. Pour batter into a 13 x 9 x 2-inch pan coated with cooking spray.
4. Bake at 350u0b0 for 30 to 35 minutes or until a wooden pick inserted in center comes out clean.
5. Cool cake completely in pan on wire rack.
6. Spread Orange Cream Cheese Frosting over top of cake.
7. Cover and chill.
8. Yield:
9. 18 servings (205 calories per serving).

flour, whole wheat flour, baking soda, ground cinnamon, salt, brown sugar, egg substitute, nonfat buttermilk, pineapple, carrots, raisins, vegetable oil, vanilla extract, vegetable cooking spray, orange cream cheese frosting

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1000227 (may not work)