2 c. all-purpose flour
1 1/2 c. sugar
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. baking powder
1/2 tsp. salt
1 (8 oz.) can crushed pineapple, drained
1 c. plain nonfat yogurt
1/3 c. egg substitute
1/4 c. canola oil
3 c. shredded raw carrots (about 4)
3/4 c. raisins
1/2 c. chopped walnuts or pecans

In a large bowl, thoroughly combine flour, sugar, baking soda, cinnamon, baking powder and salt. Add drained pineapple, yogurt, egg substitute and oil; blend well using spoon. Stir in carrots, raisins and nuts. Pour into a greased and floured 9x13 inch pan. Bake at 325 degrees for 45 minutes. Cool.

Top with Quick Yogurt Glaze: In a small bowl, combine 1 1/2 cups plain nonfat yogurt, 3 tablespoons packed light brown sugar and 1 teaspoon vanilla extract. Beat with fork until smooth.

Low cholesterol and fat recipe.