Low-Fat Carrot Swirl Brunch Cake
rec.food.recipes/Dancer/2000
Makes 18 servings

nonstick cooking spray
1/3 cup packed brown sugar
1/3 cup chopped pecans
1/3 cup raisins
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
3 cups all-purpose flour
1 1/4 cups granulated sugar
1 1/2 tsp. baking powder
1 tsp. baking soda
2 egg whites
1 egg
1 (8 oz) container fat-free plain yogurt
1/3 cup cooking oil
1 tbsp. vanilla
2 cups finely shredded carrots
sifted powdered sugar (optional)

Spray a 10 inch fluted tube pan with nonstick coating; set aside.

Combine brown sugar, pecans, raisins, cinnamon and nutmeg in a small bowl; set aside.

Stir together flour, granulated sugar, baking powder, and baking soda in a large mixing bowl.

Beat together egg whites and egg in a medium bowl; stir in yogurt, oil, and vanilla. Stir in carrots. Add carrot mixture to flour mixture and stir till moistened (Batter will be thick). Spread one-third of the batter (about 1 1/2 cups) into the prepared pan. Sprinkle with half of the brown-sugar mixture. Repeat layers, ending with the remaining batter.

Bake in 350 degree oven about 50 minutes or till a toothpick inserted near center comes out clean. Cool in pan on a wire rack for 15 minutes. Remove from pan and cool on rack. Sprinkle with powdered sugar, if desired, and serve warm or cool.