Carrot cake ww

---------- Recipe via Meal-Master (tm) v8.05
  
       Title: CARROT CAKE WW
  Categories: Cakes, Ww
       Yield: 12 Servings
  
   1 1/2 c  Flour; all-purpose
     1/2 c  Flour; whole wheat
     3/4 oz Wheat germ; toasted
       1 tb Baking powder
       1 ts Cinnamon
     1/2 ts Mace
     1/4 ts Salt
       2    Egg, lrg; room temp.
     1/2 c  Sugar, brown; packed
     1/4 c  Oil; vegetable
     1/4 c  Syrup, pancake; 12 cal/t
     1/4 c  Yogurt; plain
       1 ts Vanilla extract
       1 ts Orange rind; grated
       1 c  Pineapple chunks; chopped
       1 tb Flour; all-purpose
     1/2 c  Raisins; golden
  
   Preheat oven to 350 deg. F. Spray a 12-cup Bundt pan with nonstick cooking
   spray. In large bowl, stir together first 7 ingredients. In medium bowl,
   beat eggs, sugar, oil, pancake syrup, yogurt, vanilla and orange rind with
   1/4 cup water until well mixed. Stir in carrots and pineapple. In a small
   bowl, toss raisins with 1 tablespoon flour. Scrape wet ingredients into dry
   and stir just until blended. Gently fold in raisins. Scrape evenly into
   prepared pan. Bake 50-60 minutes, until toothpick inserted in center comes
   out clean and cake shrinks from sides of pan and is browned. (If cake
   browns to quickly, cover loosely with a sheet of foil and continue baking.)
   Let cool on rack 30 minutes before turning out of pan to cool completely.
   Makes 12 servings. From Weight Watcher Magazine, January, 1987
  
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