b'CARROT CAKECAKE:2 cups flour2 cups sugar*1tsp baking powder1tsp baking soda1tsp cinnamon tsp ginger tsp nutmeg cup canola oil2 eggs, beaten4 egg whites orcup egg substitute1 tsp vanilla3 cups carrots, shredded c crushed pineapple, drained cup raisins FROSTING:7 -8 cups powdered sugar8 oz reduced fat cream cheeseDIRECTIONS:cup light butter1.Preheat oven to 350 degrees. 1 tsp vanilla2.Lightly grease and flour 2-9 inch cake pans FROSTING DIRECTIONS:3.In a large bowl, combine the dry ingredients. 1.With a mixer, cream together the cream cheese 4.To the dry ingredients, add the oil, eggs, and vanilla. and light butter until smooth.5.Mix all ingredients together with a mixer on2.Add the vanilla and mix well.medium speed until well blended. 3.Add one cup if powdered sugar at a time, 6.Stir in the carrots, pineapple and raisins. blended well after each cup until frosting is 7.Bake 35 - 40 minutes or until a toothpick inserted inthick enough to spread.the center comes out clear. 4.Spread between the cake layers, on the sides 8.Cool 10 minutes then remove cakes to a wire rack toand top of the cakes.cool completely. 5.Garnish with carrots curls.NOTES:*Substitute 1 cup Splenda for 1 cup sugar to reduce carbohydrates and calories.Servings: 24With Frosting: Calories: 395, Total fat: 13g (30% of calories), Saturated fat: 4g, Protein: 3g, Carbohydrate: 70g, Cholesterol: 31mg, Sodium: 146mg, Fiber: 1, Vitamin A: 50%Without Frosting: 189 Calories, Total fat: 7g (33% of calories), Saturated fat: 1g, Protein: 2g, Carbohydrate: 29g, Cholesterol: 16mg, Sodium: 104mg, Fiber: 1, Vitamin A: 46%IMARA 21'