Carrot Cake: Sift 2c. flour (wholewheat is fine) + 2tsp. baking soda + 2 tsp. baking powder + 2 tsp. cinnamon + 1 tsp. salt + 1 c. sugar. Add 4 beaten eggs, 1 c. vegetable oil, 2 c. grated carrots, 20 oz. can crushed pineapple slightly drained, and 1 c. raisins. Mix it all. (Option: 1/2 c. walnuts) Bake in 9x13 pan 45 min @ 350 deg. Ice with cream cheese + powdered suger or honey, icing as desired.

Fat-Free Carrot Cake: In lg. bowl combine 3 cups unsifted cake flour, 2 tsps baking powder, 1 tsp baking soda, 1 tsp ground cinnamon, 1 tsp ground nutmeg,and 1/2tsp salt. Drain 1 16 oz. can Barlett pear halves in unsweetened juice, reserving juice for later. Process pears until smooth. Preheat to 350deg. Generously grease 9-inch decorative tube pan. With electric mixer on med., beat pear puree, 11/4 cup firmly packed light brown sugar, and 3 lg. egg whites until will blended. reduce speed to low;beat in flour mix, 1 tbsp finely grated orange rind,&3 tbsps orange juice-until flour is moisterned-Don't over beat. Fold in 3 cups shredded carrots. Pour into pan. Bake 45-55 mins. Cool 10 mins. Garnish with carrot tops and confectioners' sugar.