Persimmon and Carrot Cake This cake is so moist and delicious you'll swear it's loaded with fat, but it's not. Makes 12 servings.
	Ingredients: Butter-flavored cooking spray 21/2 cups all-purpose flour 13/4 cups sugar 1 teaspoon kosher salt 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon each cinnamon and allspice 1/2 teaspoon ground nutmeg 3 cups packed shredded carrots about 5 carrots 1/2 cup toasted walnuts, chopped 1/2 cup raisins, soaked in warm water 20 minutes and drained 2/3 cup nonfat sour cream 1/2 cup egg substitute or 2 whole eggs 2 ripe medium Hachiya persimmons, cored and puréed, about 2 cups 1/4 cup canola oil 1 cup confectioners' sugar 1 teaspoon vanilla 1 tablespoon orange liqueur such as Triple Sec (optional) 1 to 2 tablespoons orange juice
	Instructions: 1. Preheat oven to 350°F. Spray a 10-inch bundt cake pan with cooking spray. 2. Sift flour, sugar, salt, baking soda, baking powder, cinnamon, allspice, and nutmeg together in a mixing bowl. Add carrots, walnuts, and raisins. Toss until ingredients are well mixed. 3. In another bowl, thoroughly combine sour cream, egg substitute, persimmon purée, and oil. Add to the carrot mixture and stir well. Pour into bundt cake pan. 4. Bake about 70 to 75 minutes or until toothpick tester comes out clean. Cool 10 minutes, then invert onto a rack to cool completely. 5. When cake is cooled, make a glaze by combining confectioners' sugar, vanilla, orange liqueur, and 1 tablespoon of orange juice. Add remaining orange juice if you want a thinner glaze. Drizzle over cake. Cooking Tip To get the most out of your food processor without having to wash it, first grate the carrots, change to the blade and coarsely chop the nuts, and then purée the persimmons.

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