Instructions: Sift together sugar, flour, cocoa, baking powder, baking soda, cinnamon and salt. Sprinkle raisins and walnuts over dry ingredients.

Combine egg substitute, carrot baby food, pineapple with juice and carrots in bowl. Stir until mixed. Make well in center of dry ingredients. Pour carrot mixture into center and quickly stir just until all ingredients are moistened. Pour into 13x9-inch baking pan that has been sprayed with nonstick cooking spray. Bake at 350 degrees until toothpick inserted in center comes out clean, 40 to 45 minutes. Let cool to room temperature.

Sprinkle with powdered sugar and cocoa before serving.

12 servings.

Deane Is Director of The LA Times Test Kitchen

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.