Diabetic

6		egg whites or 1 cup egg substitute
1	cup	apple juice concentrate
2/3	cup	canola or safflower oil
1/4	cup	water
3	cups	unbleached white flour
1	tablespoon	baking powder
1	teaspoon	baking soda
1	teaspoon	lite (or regular) salt
2	teaspoons	cinnamon
1/4	teaspoon	nutmeg
2	cups	raisins
2	cups	carrots (4-6 medium)

• Preheat oven to 350 degrees.
• Stir together egg, apple juice concentrate, oil, and water. Set aside. Sift together dry ingredients: flour, baking powder, baking soda, lite salt, cinnamon, and nutmeg.
• Put raisins in warm water to plump. Meanwhile, grate carrots, and spray 2 round 9" cake pans with non-stick pan spray.
• Gently stir wet ingredients into dry ingredients just until moistened. Drain raisins, and fold in carrots and raisins.
• Pour into cake pans, and bake at 350 degrees for 25 to 30 minutes. Then reduce heat to 325 degrees for 8 to 12 more minutes.
• Serve cooled (even refrigerated) with Sugarfree Cream Cheese Frosting.