Non-stick vegetable spray
1 lg. egg plus 2 tbsp. liquid egg substitute
2 jars (4 1/2 oz.) strained carrots baby food
1/4 c. apple juice
2 tbsp. cinnamon
1/2 c. raisins
1 tbsp. ground pecans
1 box (approximately 18.25 oz.) yellow cake mix (see cook's notes)
2 lg. egg whites
2 tbsp. safflower oil
1/4 c. cholesterol free sour cream alternative
1/2 tsp. nutmeg
1/4 c. pecans, chopped

COOK'S NOTES: Look for cake mixes that contain no palm or coconut oil, suet, shallow, lard, or butter, such as Duncan Hines. PRELIMINARIES: Spray the non- stick spray inside a 9 1/2 inch tube or bundt pan, or an 11 x 13 x 2 inch pan. Wipe excess lightly with paper towel and set aside. A tube pan with removable sides or bottom may also be used. Line bottom with wax paper and coat with spray. Preheat oven to 350 degrees. PROCEDURES: Sift cake mix into the large bowl of electric mixer. In a 2 cup measure, place the egg mixture, egg whites, strained carrots, oil, apple juice, and sour cream alternately. Blend into the cake mix on low speed for 1 minute; add the cinnamon and nutmeg. Increase speed to medium high and beat for 2 minutes. Fold in the raisins and chopped pecans. Pour into prepared pan and smooth top of batter with spatula; sprinkle with ground pecans. Bake in a preheated 350 degree oven for approximately 35 to 40 minutes or until toothpick tests clean when inserted into center of cake. Cool completely. Yield: 18 to 24. Variation: Use 1 cup applesauce in place of the strained carrots; mix and bake at directed above. TIPS: Instead of adding instant pudding mix for moistness, try using strained fruit baby food with tapioca pudding. Replace water measurement with low-fat yogurt (plain, vanilla, or lemon), fruit juice, or pureed baby food.