Sugar-Free Carrot Cake

Sugar-Free Carrot Cake 6 egg whites or 1 cup egg substitute 1 cup apple juice concentrate 2/3 cup canola or 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) Preheat oven to 350° F. 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° F. for 25 to 30 minutes. Then reduce heat to 325° F. 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® (16 grams NutraSweet®; 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®, and mil****il powder is moistened. Beat until smooth and spread on Carrot Cake. Frosts 2 9" round layers of cake or two dozen cupcakes.