3 c. all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
1 c. applesauce
1 c. light brown sugar
1 c. granulated sugar
6 egg whites
Zest and juice from 1 orange
3 c. peeled and shredded carrots
1 c. raisins

ORANGE GLAZE:

2 c. confectioners' sugar
2 tbsp. applesauce
1 to 2 tbsp. orange juice
1 tsp. freshly grated orange zest

Heat oven to 350 degrees. Spray a Bundt-style pan with non-stick cooking spray. In a medium bowl, combine flour, baking powder, baking soda, cinnamon and salt; set aside. In a large bowl, beat together applesauce, brown and granulated sugars, egg whites and the zest and juice of the orange. With mixer on medium speed, blend in flour, beating until just smooth.

Stir in carrots and raisins. Pour batter in prepared pan and bake for 60 to 65 minutes, or until cake tester comes out clean. Remove cake from pan and place on wire rack; cool completely. Prepare glaze: Combine glaze ingredients; spoon over cooled cake. Yield: 16 servings.