CARROT CAKE

1 (8oz.) can crushed, unsweetened pineapple, well drained, juice reserved

½ cup dark raisins                               1 cup liquid eggs substitute

2 teaspoon vanilla extract          ¼ cup light olive oil

2 cups carrot                                      2 Tbs. fresh lemon juice

1 ½ cups cake flour                              ½ cup whole-wheat pastry flour

¾ cup packed brown sugar                    1 tsp. ground allspice       

1 tsp. baking powder                            2 tsp. ground cinnamon    

1 tsp. baking soda                                ½ tsp. freshly ground sea salt

1 cup plain yogurt                                2 Tbs. packed brown sugar

¼ cup chopped walnuts                         1 Tbs. confectioners’ sugar

1. Pour the reserved pineapple juice into a small saucepan and heat to boiling.  Remove from the heat, stir in the raisins, and let them sit until plumped, about 15 minutes.  Drain, discarding the pineapple juice.
2. Preheat the oven to 350 degrees.  Grease and four an 11-inch-by-17-inch baking pan. 
3. In a large bowl, sift together all the dry ingredients.  In a separate bowl, combine all the wet ingredients until mixed well.  Slowly add the wet ingredients to the dry, stirring gently.  Pour the cake batter into the prepared pan and bake for 40 minutes or until a toothpick inserted in the center comes out clean.  Remove from the oven and let sit for 15 minutes.  Turn the cake out of the pan and onto a wire rack.
4. For the filling.  While the cake is cooling mix the yogurt with the brown sugar and vanilla in a bowl until blended.
5. To assemble, place the cake on a serving platter and slice it horizontally into two even layers.  Slide a rim-less cookie sheet between the layers and remove the top layer.  Spread the bottom layer with the filling and sprinkle with the walnuts.  Cover with the top layer and garnish with  a sprinkle of confectioners’ sugar.