Low-Fat Carrot Cake

• 4 c. grated carrots
• 1/2 c. raisins (optional)
• 1 1/2 c. brown sugar
• juice from pineapple
• 1/2 c. water
• 1 1/2 cans crushed pineapple
• 1 1/2 tsp. cinnamon
• 1 tsp. allspice
• 1/2 tsp. each: nutmeg, ground cloves, salt
• dash of ginger
• 2 eggs or 3 egg whites or egg substitute
• 2 Tbsp. vegetable oil or olive oil
• 1 1/2 tsp. baking powder
• 2 tsp. baking soda
• 1 1/2 c. whole wheat pastry flour
• 1 c. wheat germ
• 1/2 c. chopped walnuts (optional)
• Lemon Frosting (see index)

1. Combine first five ingredients.
2. Bring to boil.
3. Cover and simmer for 10 minutes.
4. Cool 20 minutes.
5. Add pineapple, spices, eggs and oil.

carrots, raisins, brown sugar, pineapple, water, pineapple, cinnamon, allspice, nutmeg, ginger, eggs, vegetable oil, baking powder, baking soda, whole wheat pastry flour, germ, walnuts, lemon frosting

Taken from www.cookbooks.com/Recipe-Details.aspx?id=751674 (may not work)