Keep Skinny Carrot Cake(Low-Fat)

• 4 eggs
• 3 Tbsp. firmly packed brown sugar
• 1 Tbsp. plus 1 tsp. vegetable oil
• 1 tsp. vanilla extract
• 1 1/3 c. instant nonfat dry milk powder
• 3/4 c. whole wheat flour
• 2 tsp. baking soda
• 2 tsp. ground 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 8-inch fluted tube pan with nonstick spray.
3. In large bowl, using mixer, beat together eggs, sugar, oil and vanilla until light and fluffy.
4. Using mixer on low speed, beat in milk powder, flour, baking soda and cinnamon.
5. Beat until thoroughly combined.
6. Add remaining ingredients and stir to combine.
7. Pour batter into pan and bake 40 to 45 minutes.
8. Cool in pan 5 minutes.
9. Remove from pan.
10. Makes 8 servings.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=428806 (may not work)