1 lg. whole egg
2 egg whites
3/4 c. honey
1/2 c. (1 stick) butter
1 tsp. vanilla
1 1/2 c. all purpose flour
1 1/4 tsp. ground cinnamon
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. ground allspice
1/4 tsp. salt
1 1/2 c. finely shredded fresh carrots
1/3 c. raisins

In mixing bowl, beat egg and egg whites until light and frothy. Beat in honey, butter and vanilla. Sift together flour, cinnamon, baking powder, baking soda, allspice and salt; stir dry ingredients into egg mixture. Fold in carrots and raisins. Turn batter into a greased 8 inch square pan. Bake in a preheated 350 degree oven 45 to 50 minutes or until cake tester inserted in center of cake comes out clean. Cool cake 10 minutes, remove from pan and cool completely. To serve, cut into squares. Yields 12 servings.

Approximately 211 calories, 7 grams fat, 210 milligrams sodium and 23 milligrams cholesterol per serving.