1-1/2 cup sifted all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt (or salt substitute)
1-1/2 teaspoons ground cinnamon
1/4 teaspoon ground allspice
1 egg, beaten
1/2 cup water
2 tablespoons vegetable oil
1/2 teaspoon vanilla
1-1/2 cup finely shredded carrots
1/4 cup chopped pecans
1/4 cup golden raisins
Preheat oven to 350°. Lightly oil a 9 x 5 x 3-inch loaf pan. Stir together dry ingredients in large mixing bowl. Make a well in center of dry mixture.
In separate bowl, mix together remaining ingredients; add this mixture all at once to dry ingredients. Stir just enough to moisten and evenly distribute carrots. Turn into prepared pan.
Bake for 50 minutes or until toothpick inserted in center comes out clean. Cool five minutes in pan. Remove from pan and complete cooling on a wire rack before slicing.
Yield: 1 loaf
Serving size: 1/2 -inch slice
Per serving: 99 Calories, 3 g Total Fat, less than 1 g Saturated Fat, 97 mg Cholesterol, 12 mg Sodium