1 large whole egg 2 egg whites 3/4 cup of honey 1/2 cup of margarine, about 1/2 stick 1 teaspoon of vanilla 1 1/2 cup of all purpose flour 1 1/4 teaspoon of ground cinnamon 1 teaspoon of baking powder 1/2 teaspoon of baking soda 1/4 teaspoon of ground allspice 1/4 teaspoon of salt 1 1/2 cup of finely shredded fresh carrots 1/3 cup of raisins
In mixing bowl, beat egg and egg whites until light and frothy. Beat in honey, margarine 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 350ºF. 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.
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