Carrot Cake Ww

1 1/2 c Flour; all-purpose

1/2 c Flour; whole wheat

3/4 oz Wheat germ; toasted

1 tb Baking powder

1 ts Cinnamon

1/2 ts Mace

1/4 ts Salt

2 Egg, lrg; room temp.

1/2 c Sugar, brown; packed

1/4 c Oil; vegetable

1/4 c Syrup, pancake; 12 cal/t

1/4 c Yogurt; plain

1 ts Vanilla extract

1 ts Orange rind; grated

1 c Pineapple chunks; chopped

1 tb Flour; all-purpose

1/2 c Raisins; golden

Preheat oven to 350 deg. F. 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. From Weight Watcher Magazine, January, 1987
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