4 eggs
3 tbsp. firmly packed brown sugar
1 tbsp. plus 1 tsp. vegetable oil
1 tsp. vanilla
1 1/3 c. nonfat dry milk
3/4 c. flour
2 tsp. baking soda
2 tsp. ground cinnamon
3 c. grated carrots
1 c. crushed and drained pineapple (no sugar added)
1/4 c. dark raisins
1/4 c. shredded coconut

Beat eggs with sugar and oil. Add vanilla and mix until light and fluffy. Pour into a blender or food processor and puree briefly with milk powder, flour, soda, and cinnamon. Remove and stir in carrots, pineapple, raisins and coconut. Pour into a greased 8-inch tube pan and bake in a preheated 350 degree oven for 40-45 minutes, or until cake tests done. Let cake cool in pan for 5 minutes, then set on rack to continue cooling. This is a healthy, low calorie version of carrot cake. Serves 8.