Recipe for Carrot Cake Ww 
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Yield:
12 servings
Ingredients:
Amount Ingredient
1/2 cup Flour, all-purpose
1/2 cup Flour, whole wheat
3/4 oz Wheat germ, toasted
1 tbl Baking powder
1 tsp Cinnamon
1/2 tsp Mace
1/4 tsp Salt
2 lrg Eggs, room temp.
1/2 cup Packed Brown Sugar
1/4 cup Vegetable Oil
1/4 cup Low Calorie Pancake Syrup, 12 cal/T
1/4 cup Lowfat Plain Yogurt, plain
1 tsp Vanilla extract
1 tsp Orange rind, grated
1 cup Pineapple Chunks In Juice, chopped
1 tbl All-Purpose Flour
Instructions:
Instructions: Preheat oven to 350F.

Spray a 12-cup Bundt pan with nonstick cooking spray. In large bowl, stir together first 7 ingredients. In medium bowl, beat eggs, sugar, oil, pancake syrup, yogurt, vanilla and orange rind with 1/4 cup water until well mixed. Stir in carrots and pineapple. In a small bowl, toss raisins with 1 tablespoon flour. Scrape wet ingredients into dry and stir just until blended. Gently fold in raisins. Scrape evenly into prepared pan. Bake 50-60 minutes, until toothpick inserted in center comes out clean and cake shrinks from sides of pan and is browned. (If cake browns to quickly, cover loosely with a sheet of foil and continue baking.) Let cool on rack 30 minutes before turning out of pan to cool completely.

Makes 12 servings.

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