Carrot Cake

1 cup white flour
1 cup whole wheat flour
2/3 cup sugar
2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon cloves
3/4 cup unsweetened applesauce
1/4 cup water
3 large eggs (or equivalent amount of egg substitute. 2 egg whites can
be substituted for each whole eggs)
3 cups coarsely grated carrots
1/2 cup raisins

Using a large mixing bowl, stir together the white and whole wheat flours,
sugar, baking soda, cinnamon, and cloves.

In a small bowl, mix the applesauce, water and eggs. Add this mixture to the
dry ingredients. Stir until well blended. Then add the carrots and blend in
well. Finally, add the raisins, stirring until well mixed.

Place the batter in a 9-inch angel food or bundt cake pan coated with
vegetable oil or no stick cooking spray (or in a nonstick pan so no
greasing is needed).

Bake it in a preheated 350 degree oven for 45 minutes to an hour. The
cake is done when a toothpick stuck in the thickest part comes out
clean.

Place the pan on a wire rack for about 10 minutes. Then loosen the
cake by running a knife around the edges of the pan and turn it out on
the rack for cooling.

When it's completely cooled, wrap it well in aluminum foil or plastic
wrap. It'll keep for about a week in the refrigerator this way or for
several months in the freezer. I like to cut about half of it into
serving-size pieces, freeze them in individual freezer bags, and pull
them out as needed.


Notes:
This is a great cake for breakfast or snacks that's very inexpensive to make.
It not only tastes good but is nutritious as well. It's low in sugar and has
plenty of vitamin A and beta-carotene. The grated carrots and applesauce keep
it moist so there's no need for oil in the recipe.