1/2 cup reduced fat margarine, softened
1 cup honey
1/2 cup reduced fat egg substitute
2 cups finely grated carrots
1/2 cup raisins
1/3 cup chopped nuts
1/4 cup orange juice
2 teaspoons vanilla
1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ginger
1/4 teaspoon ground nutmeg

Cream margarine in large bowl. Gradually beat in honey using an electric mixer until light and fluffy. Add egg substitute, a little at a time, beating continuously. Combine carrots, raisins, nuts, orange juice and vanilla in a medium bowl. Combine dry ingredients in a large bowl. Gradually alternate adding dry ingredients and carrot mixture to creamed mixture. Pour batter into a 13x9x2-inch pan sprayed with nonstick cooking spray. Bake at 350 degrees for 35-45 minutes or until an inserted toothpick comes out clean. Cut into 12 pieces.

Makes 12 Servings
Serving Size: 1 piece