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| 1 1/2 Tasse | all-purpose flour |
| 1/2 Tasse | Flour; whole wheat |
| 3/4 x ca. 30 g | wheat germ toasted |
| 1 Esslöffel | baking powder |
| 1 Teelöffel | cinnamon |
| 1/2 Teelöffel | Mace |
| 1/4 Teelöffel | salt |
| 2 gross | eggs |
| 1/2 Tasse | brown sugar packed |
| 1/4 Tasse | vegetable oil |
| 1/4 Tasse | Low Calorie Pancake Syrup; 12 cal/T |
| 1/4 Tasse | Lowfat Plain Yogurt; plain |
| 1 Teelöffel | vanilla extract |
| 1 Teelöffel | Orange rind grated |
| 1 Tasse | Pineapple Chunks In Juice; chopped |
| 1 Esslöffel | all-purpose flour |
| 1/2 Tasse | Raisins; golden |
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Preheat oven to 350F.
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.
From Weight Watcher Magazine, January, 1987
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