Carrot Cake
    1. Preheat oven to 350°.
    2. Combine raisins, water, and 1 packet each of Sweet `n Low and Equal in small saucepan. Simmer over medium heat until water is absorbed. Stir occasionally. Remove from heat and let cool.
    3. In large bowl, combine raisins, oil, grated carrots, applesauce, egg substitute, and vanilla extract.
    4. In smaller bowl, combine cinnamon, allspice, 2 packets Sweet `n Low, 4 packets Equal, baking soda, baking power, all-purpose flour, and whole wheat flour. Stir to combine.
    5. Add dry mixture to fruits in large bowl. Mix well.
    6. Coat 9 x 13 inch baking pan with cooking spray. Pour batter into the coated pan. Bake in preheated 350° oven for 30 minutes or until the cake is light brown.
    7. Serve warm or cooled. Cut into 16 servings.

From Flavors of Fiesta by University of Illinois Extension

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