Preheat oven to 375ºF.  Coat a 9 x 13 inch baking pan with non-stick vegetable spray. Set aside. In large bowl combine carrots, sugar, pineapple, apple butter, egg white and vanilla. Stir to blend. Add remaining ingredients except raisins. Mix completely. Gently stir in raisins. Spread batter in pan. Bake about 45 minutes until pick inserted into center comes out clean. Cool on rack. Cut into squares. 

Low Fat Carrot Cake 2

2 eggs
2 egg whites
2 cups of  flour
2 cups of sugar
2 teaspoons of baking powder
1 1/2 teaspoon of baking soda
1 teaspoon of salt
2 teaspoons of cinnamon
1 1/2 cup of pureed figs or prunes (baby food)
2 cups of peeled and grated carrots
One 8 ounce can of crushed pineapple (reserve juice)
1 cup of raisins
1/2 cup of chopped walnuts
1 cup of powdered sugar for glaze

Lightly beat together eggs and egg whites. Sift together flour, sugar, baking powder, baking soda, salt and cinnamon into separate bowl. Stir to blend. Add pureed baby food, beaten eggs, carrots, pineapple, raisins, and nuts. Stir until blended. Turn mixture into a 13 x 9 x 2 baking pan, sprayed with nonstick vegetable spray. Bake at 350ºF. for 35 to 40 minutes. While cake cools, blend powdered sugar with 2 tablespoons reserved pineapple juice. Drizzle over cake. Makes 24 servings. 

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