Raisin Carrot Cake

2 egg whites

3/4 cup sugar

1/2 cup unsweetened applesauce

1/4 cup canola oil

1-1/2 cups finely shredded carrots

1/2 cup vanilla yogurt

1/4 cup water

1 cup all-purpose flour, divided

1 cup whole wheat flour

2 teaspoons ground cinnamon

1-1/2 teaspoons baking soda

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

3/4 cup raisins

1-1/2 teaspoons confectioners' sugar

 

1.In a large bowl, beat egg whites until foamy. Beat in the sugar, applesauce and oil until well blended. Stir in the carrots, yogurt and water.

2.Set aside 1 tablespoon all-purpose flour. Combine the whole wheat flour, cinnamon, baking soda, salt, nutmeg, cloves and remaining all-purpose flour; add to batter just until moistened. Toss raisins with reserved flour; stir into batter.

3.Pour into a 9-in. square baking pan coated with cooking spray. Bake at 325° for 50-55 minutes or until a toothpick near the center comes our clean. Cool on a wire rack. Sprinkle with confectioners' sugar. 

Yield: 9 servings.

Nutritional Analysis: One serving (1 piece) equals 279 calories, 7 g fat (1 g saturated fat), 1 mg cholesterol, 306 mg sodium, 52 g carbohydrate, 4 g fiber, 5 g protein. Diabetic Exchanges: 2-1/2 starch, 1 fruit, 1 fat.