Carrot Raisin Cake

• 2 1/2 cups pastry flour, whole wheat
• 2 tablespoons pastry flour, whole wheat
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons cream of tartar
• 1 1/2 teaspoons cinnamon
• 1/4 teaspoon nutmeg ground
• 1 1/2 cups honey
• 13 cup pineapple juice frozen concentrate, defrosted
• 2 teaspoons vanilla extract
• 2 each egg whites unbeaten
• 1 1/2 cups carrots peeled, grated
• 8 ounces baby food carrot
• 1 cup raisins, seedless
• 2 each egg whites lightly beaten

1. Preheat oven to 325F (160C).
2. In large mixing bowl, combine flour, baking soda, cream of tartar, cinnamon and nutmeg.
3. Set aside.
4. In medium bowl, mix honey, juice concentrate, vanilla, unbeaten egg white mixture and carrots.
5. Stir into flour mixture and mix until just blended.
6. Stir in raisins.
7. Gently stir in lightly beaten egg white mixture.
8. Do not overmix!
9. Spoon batter into two 9 inch round nonstick baking pans.
10. Bake at 325 degrees for 40 to 45 minutes or until toothpick comes out clean.
11. Cool on wire racks for 20 to 30 minutes and remove from pans.

pastry flour, pastry flour, baking soda, cream of tartar, cinnamon, nutmeg ground, honey, pineapple juice frozen concentrate, vanilla, egg whites, carrots, carrot, raisins, egg whites

Taken from recipeland.com/recipe/v/carrot-raisin-cake-42310 (may not work)