Brandied Carrot and Raisin Pound Cake

• 1/2 cup raisins
• 13 cup brandy
• 113 cups 1/2-inch diced carrots
• 1/4 cup frozen orange juice concentrate, thawed
• 2 cups self-rising flour
• 1 1/2 tsp. ground cinnamon
• 223 cups confectioners sugar, divided
• 1/2 cup unsalted butter (1 stick), softened
• 2 Tbs. low-fat sour cream
• 4 large egg whites

1. Position rack below center of oven, and preheat to 350F.
2. Coat 9- x 5-inch loaf pan with cooking spray.
3. Line bottom of pan with parchment paper.
4. Combine raisins and brandy in deep bowl.
5. Cover tightly, and microwave 1 minute.
6. Uncover, stir once, and set aside.
7. Combine carrots and orange juice concentrate in food processor, and chop in 5-second intervals until reduced to rice-size bits.
8. Whisk together flour and cinnamon in small bowl.
9. Cream 2 cups sugar and butter in large bowl with electric mixer until smooth and fluffy.
10. Blend in one-third of flour, half of carrot mixture, and sour cream.
11. Blend in another one-third flour, remaining half of carrot mixture, then remaining one-third of flour.
12. Blend in brandy used to soak raisins, then fold in raisins.
13. Beat egg whites with electric mixer until soft peaks form.
14. Beat in remaining 2/3 cup sugar until stiff peaks form.
15. Fold egg whites into batter in three additions.
16. Spread batter in prepared pan, and bake 1 hour 20 minutes, or until toothpick inserted into center comes out clean.
17. Let stand 5 minutes.
18. Run knife around pan sides, and turn cake out onto rack.
19. Peel off parchment paper, and turn cake right side up to cool completely.

raisins, brandy, carrots, orange juice concentrate, flour, ground cinnamon, confectioners sugar, unsalted butter, lowfat sour cream, egg whites

Taken from www.vegetariantimes.com/recipe/brandied-carrot-and-raisin-pound-cake/ (may not work)