Preheat oven to 350 degrees.
Makes 12 servings.
- In large mixing bowl cream ½ cup soft tub margarine. Gradually beat in 1 cup honey until fluffy. Add 2 eggs or ½ cup egg substitutes, beating well.
- In medium bowl, stir together 2 cups finely grated carrots, 1/3 cup chopped nuts, ½ cup golden raisins, ¼ cup orange juice and 2 teaspoons vanilla extract.
- Combine the dry ingredients in another mixing bowl: 1 cup all-purpose flour, 1 cup whole wheat flour, 2 teaspoons baking powder, 1½ teaspoons ground cinnamon, 1 teaspoon baking soda, ½ teaspoons ground ginger and ¼ teaspoon ground nutmeg.
- Add the dry ingredients to the creamed mixture alternately with the carrot mixture, beginning and ending with dry ingredients. Pour batter into a 13x9-inch baking pan coated with cooking spray. Bake for 35-45 minutes, or until a wooden toothpick inserted in the center comes out clean.