Carrot Cake

2 cups sugar
¾ cup Sunsweet Lighter Bake
4 egg whites
2 teaspoons vanilla
2 ¼ cups all-purpose flour
2 teaspoons each baking soda and cinnamon
1 teaspoon nutmeg
½ teaspoon salt
3 cups grated carrots
1 cup raisins
Light Cream Cheese Frosting (optional)

Preheat oven to 375 degrees F. Coat a 13x9" baking pan with vegetable cooking spray; ste aside. In mixing bowl, beat sugar, Lighter Bake, egg whites and vanilla. In a separate bowl, combine flour, baking soda, cinnamon, nutmeg and salt; add to Lighter Bake mixture, blending well. Spread batter into prepared pan. Bake 30-35 minutes or until pick inserted into center comes out clean. Cool in pan on rack. Spread evenly with frosting, if desired. Or, sprinkle lightly with powdered sugar. Cut into squares.

Light Cream Cheese Frosting

8 ozs. Light cream cheese
1 (16 oz) package powdered sugar
1 teaspoon vanilla

Combine all ingredients and beat until creamy and smooth. Spread on top of cake. Chill. Cut into squares and serve at room temperature.