butter and flour for pan
1 1/2 c. all-purpose flour
1/4 c. whole wheat flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. salt
1/2 c. vegetable oil
6 tbsp. sugar
2 eggs
1/4 c. unsweetened pineapple juice concentrate
1 tsp. vanilla extract
1 c. shredded carrots
1/2 c. golden raisins
1/2 c. unsweetened, crushed pineapple, drained
Cream Cheese Frosting (optional)

Preheat oven to 350 degrees. Grease and flour a 9x5x3 inch loaf pan. In a bowl, toss flours, baking powder, baking soda, cinnamon, ginger and salt.

In a second bowl, stir oil, sugar, eggs, pineapple juice and vanilla. Stir liquid into dry ingredients until smooth. Stir in carrots, raisins and pineapple. Scrape into prepared pan.

Bake for 35-40 minutes until a pick inserted in the center of the cake comes out clean. Cool in the pan on a rack for 1 hour. Unmold cake and ice with Cream Cheese Frosting. Cut into 1/2 inch slices to serve. Serves 18.

Per serving: 142 calories, 19 gm. carbohydrates, 2 gm. protein, 7 gm. fat. 87 mg. sodium. Exchanges: 1 starch, 1 fat. Cholesterol: 30 mg. per serving.

CREAM CHEESE FROSTING:

8 oz. light cream cheese, at room temperature
5 tbsp. unsweetened pineapple juice concentrate
1/2 tsp. vanilla extract
1/2 tsp. finely grated orange zest

In a bowl, whisk all ingredients together until smooth. Yield: about 1 1/4 cups.

Per serving: 40 calories, 3 gm. carbohydrates, 2 gm. protein, 3 gm. fat, 96 mg. sodium. Exchanges: 1 fat. Serving size: 1 1/2 tablespoons. Cholesterol: 10 mg. per serving.