4 eggs
1 level tsp. Sweet 'N Low (brown)
6 packets Sweet 'N Low (white)
1 tbsp. plus 1 tsp. vegetable oil
1 tsp. vanilla extract
1 1/3 c. instant non-fat milk powder
3/4 c. whole wheat flour
2 tsp. baking soda
2 tsp. cinnamon
2 (16 oz.) each) cans sliced carrots, drained and mashed
1 sm. can crushed pineapple, in juice, drained
1/4 c. raisins

Preheat oven to 350 degrees. Spray an 8 inch bundt pan with non-stick cooking spray. Set aside.

In mixing bowl, using electric mixer, beat together eggs, Sweet 'N Low, oil and vanilla until mixture is light and fluffy. Using mixer at lowest speed, beat in milk powder, flour, baking soda, and cinnamon; beat until thoroughly combined. Add carrots, raisins, and pineapple and mix well.

Pour batter into sprayed pan and bake for 40-45 minutes or until a toothpick inserted in center comes out clean. Let cake cool in pan for 5 minutes. Remove cake from pan and cool for 15 minutes. Refrigerate. Makes 8 servings.