Sugar-Free Carrot Cake - cooking recipe

Ingredients

6 egg whites or 1 cup egg substitute
1 cup apple juice concentrate
2/3 cup canola oil or 2/3 cup safflower oil
1/4 cup water
3 cups unbleached white flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon nutmeg
2 cups raisins
2 cups carrots (4-6 medium)
Frosting
1 1/2 cups light cream cheese
1 1/2 tablespoons margarine, softened
16 teaspoons Equal sugar substitute (16 packets Equal , 16 grams NutraSweet , each packet equaling sweetness of 2 teaspoons sugar)
2 teaspoons vanilla
2 tablespoons 1% low-fat milk

Preparation

Preheat oven to 350\u00b0F
Stir together egg, apple juice concentrate, oil, and water. Set aside. Sift together dry ingredients: flour, baking powder, baking soda, 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\u00b0F for 25 to 30 minutes. Then reduce heat to 325\u00b0F for 8 to 12 more minutes. Serve cooled (even refrigerated) with Cream Cheese Frosting.
Sugar-Free Cream Cheese Frosting 1 1/2 cups light cream cheese 1 1/2 Tablespoons margarine, softened 16 packets Equal(R) (16 grams NutraSweet(R); each packet equaling sweetness of 2 teaspoons sugar) 2 teaspoons vanilla 0-2 Tablespoons 1% milk to thin frosting Beat together cream cheese and margarine. Then stir in Equal(R), and milk till powder is moistened. Beat until smooth and spread on Carrot Cake. Frosts 2 9\" round layers of cake or two dozen cupcakes.