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 tsp. vanilla
2 c. flour
2 tsp. each baking soda & cinnamon
1/2 tsp. 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.