Light Carrot Cake - cooking recipe

Ingredients

1 1/2 c. all-purpose flour
2/3 c. whole wheat flour
2 tsp. baking soda
2 tsp. ground cinnamon
1/4 tsp. salt
1 c. firmly packed brown sugar
3/4 c. egg substitute
3/4 c. nonfat buttermilk
1 (8 oz.) can crushed pineapple in juice, drained
2 c. grated carrots
1/3 c. raisins
3 Tbsp. vegetable oil
2 tsp. vanilla extract

Preparation

Combine first 5 ingredients, set aside.
Combine brown sugar and next 7 ingredients in large mixing bowl.
Stir in dry ingredients and beat at medium speed until well blended.
Spray 13 x 9 x 2-inch pan with vegetable cooking spray.
Bake at 350\u00b0 for 30 to 35 minutes.