Carrot Cake (Whole Wheat and Low Fat)

• 1 1/2 cups flour, all-purpose
• 1/2 cup whole wheat flour whole wheat
• 3/4 ounce wheat germ toasted
• 1 tablespoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon mace
• 1/4 teaspoon salt
• 2 large eggs room temperature
• 1/2 cup sugar brown, packed
• 1/4 cup vegetable oil vegetable
• 1/4 cup syrup
• 1/4 cup yogurt, plain
• 1 teaspoon vanilla extract
• 1 teaspoon orange zest grated
• 2 cups carrots finely grated
• 1 cup pineapple chunks chopped
• 1 tablespoon flour, all-purpose
• 1/2 cup raisins, seedless golden

1. Preheat oven to 350F (180C).
2. Spray a 12-cup Bundt pan with nonstick cooking spray.
3. In large bowl, stir together first 7 ingredients.
4. In medium bowl, beat eggs, sugar, oil, pancake syrup, yogurt, vanilla and orange rind with 1/4 cup water until well mixed.
5. Stir in carrots and pineapple.
6. In a small bowl, toss raisins with 1 tablespoon flour.
7. Scrape wet ingredients into dry and stir just until blended.
8. Gently fold in raisins.
9. Scrape evenly into prepared pan.
10. Bake 50 to 60 minutes, until toothpick inserted in center comes out clean and cake shrinks from sides of pan and is browned.
11. (If cake browns to quickly, cover loosely with a sheet of foil and continue baking.)
12. Let cool on rack 30 minutes before turning out of pan to cool completely.

flour, whole wheat flour, ounce wheat germ, baking powder, cinnamon, mace, salt, eggs, sugar brown, vegetable oil vegetable, syrup, yogurt, vanilla, orange zest, carrots, pineapple, flour, raisins

Taken from recipeland.com/recipe/v/carrot-cake-whole-wheat-low-fat-40523 (may not work)