4 c Carrots, grated (spoon, not
-packed into cup)
2 c Sugar
1 (8 oz.) can crushed
-pineapple
1/2 c Apple butter
4 lg Egg whites
2 ts Vanilla
2 c Flour
2 ts Each baking soda & cinnamon
1/2 ts Salt
3/4 c Raisins
Preheat oven to 375 degrees. Coat a 9 x 13 inch baking pan with
non-stick vegetable spray. Set aside. In large bowl combine
carrots, sugar, pineapple, apple butter, egg white and vanilla. Stir
to blend. Add remaining ingredients except raisins. Mix completely.
Gently stir in raisins. Spread batter in pan. Bake about 45 minutes
until pick inserted into center comes out clean. Cool on rack. Cut
into squares.
Yields
1 servings