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<blockquote data-quote="moreluck" data-source="post: 77525" data-attributes="member: 1246">Carrot Cake(from Eating Light)1 1/4 cups whole wheat flour2 1/2 tsp. baking powder1 tsp. ground cinnamon1 tsp. ground gingerpinch of salt1/2 cup raisins soaked overnight in 1/2 cup unsweetened orange juice.4 med. carrots peeled and finely grated1/2 cup light brown sugar1 Tbls sunflower oil2 med. egg whites at room temp.3 1/2 oz. reduced-fat cream cheese beaten with 2 tsp. sifted powdered sugarHeat oven to 325 degrees and place rack in center position. Lightly grease an 8x4 loaf pan and line it with parchment paper Sift flour, baking powder, cinnamon, ginger and salt into a large bowl. Stir in raisins with the juice, carrots sugar &amp; oil and mix well. Beat egg whites &#039;til soft peaks form. Fold lightly, but thoroughly into carrot mixture using a spatula.Pour batter into prepared pan and bake 75 mins. or &#039;til toothpick inserted comes out clean. Cool in pan on rack for 10 mins., then invert pan onto the rack and peel off parchment paper. When completley cooled, cut in half lengthwise and fill with sweetened cream cheese..</blockquote>

[QUOTE="moreluck, post: 77525, member: 1246"] [FONT=Arial Black][SIZE=2]Carrot Cake[/SIZE][/FONT] [SIZE=2](from Eating Light)[/SIZE] [SIZE=2]1 1/4 cups whole wheat flour[/SIZE] [SIZE=2]2 1/2 tsp. baking powder[/SIZE] [SIZE=2]1 tsp. ground cinnamon[/SIZE] [SIZE=2]1 tsp. ground ginger[/SIZE] [SIZE=2]pinch of salt[/SIZE] [SIZE=2]1/2 cup raisins soaked overnight in 1/2 cup unsweetened orange juice.[/SIZE] [SIZE=2]4 med. carrots peeled and finely grated[/SIZE] [SIZE=2]1/2 cup light brown sugar[/SIZE] [SIZE=2]1 Tbls sunflower oil[/SIZE] [SIZE=2]2 med. egg whites at room temp.[/SIZE] [SIZE=2]3 1/2 oz. reduced-fat cream cheese beaten with 2 tsp. sifted powdered sugar[/SIZE] [SIZE=2]Heat oven to 325 degrees and place rack in center position. Lightly grease an 8x4 loaf pan and line it with parchment paper Sift flour, baking powder, cinnamon, ginger and salt into a large bowl. Stir in raisins with the juice, carrots sugar & oil and mix well. Beat egg whites 'til soft peaks form. Fold lightly, but thoroughly into carrot mixture using a spatula.[/SIZE] [SIZE=2]Pour batter into prepared pan and bake 75 mins. or 'til toothpick inserted comes out clean. Cool in pan on rack for 10 mins., then invert pan onto the rack and peel off parchment paper. When completley cooled, cut in half lengthwise and fill with sweetened cream cheese..[/SIZE] [/QUOTE]

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