Ginger, cinnamon and nutmeg give this dessert a familiar spice-cake flavor, and raisins and shredded carrots help to keep it nice and moist.
—HILARY CARROLL DEARBORN, MI
PREP: 15 MIN. • BAKE: 30 MIN. • MAKES: 15 SERVINGS
2 cups whole wheat flour
1 1/4 cups packed brown sugar
2 teaspoons baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 to 1/4 teaspoon ground ginger
2 eggs
1/2 cup unsweetened applesauce
1 teaspoon vanilla extract
1 1/2 cups shredded carrots
1 cup raisins
1. In a large bowl, combine the flour, brown sugar, baking soda, cinnamon, nutmeg and ginger. Combine the eggs, applesauce and vanilla; stir into dry ingredients just until moistened. Fold in the carrots and raisins (the batter will be thick).
2. Spread evenly in a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
PER SERVING 1 piece equals 170 cal., 1 g fat (0.55 g sat. fat), 28 mg chol., 191 mg sodium, 39 g carb., 3 g fiber, 3 g pro. Diabetic Exchanges: 2 starch, 1/2 fruit.