Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        **CAKE**
     1/3           cup  plus 2 teaspoons unsalted margarine -- softened and divided
  2 1/4           cups  all purpose flour -- divided
     1/2           cup  granulated sugar
  1         tablespoon  double acting baking powder
  3               cups  shredded carrots
  1           teaspoon  vanilla extract
  1                cup  raisins -- soaked in warm water until
                        plumped -- then drained
  1           envelope  unflavored gelatin
  1           teaspoon  ground cinnamon
  4                     eggs
     1/4           cup  thawed frozen concentrated orange juice

                        **FROSTING**
     1/4           cup  thawed frozen concentrated orange juice
  2               cups  part-skimmed ricotta cheese

Preparation:

TO PREPARE CAKE: Grease 2 8-inch round cake pans with 1/2 teaspoon margarine each; sprinkle each with 1 teaspoon flour and set aside. Preheat oven 325F. In mixing bowl combine remaining flour with the sugar and baking powder; stir in carrots, raisins, and cinnamon. In another bowl, using electric mixer, beat together eggs, orange juice, vanilla, and remaining 1/3 cup plus 1 teaspoon margarine; pour into dry ingredients and beat at medium speed until batter is smooth, about 1 minute. Pour half of batter into each sprayed pan and bake 35 to 40 minutes (until a cake tester, inserted in center, comes out clean). Let cakes cool in pans for 5 minutes, then remove cakes to wire rack to cool. TO PREPARE FILLING: In saucepan sprinkle sugar and gelatin over juice; let stand to soften. Cook over low heat, stirring, until dissolved. In blender container process cheese utnil smooth; remove center of blender cover and with motor running, gradually add gelatin mixture, processing just until combined. Transfer frosting to a bowl cover, and refrigerate until mixture is thick but not firm, about 10 minutes. Immediately spread a thin layer of frosting over top of 1 cake; top with reamaining cake and spread remaining frostin over top and sides of entire cake. Cover lightly and refrigerate until frosting is firm. To serve, cut into 12 equal slices.

Nutritional Information:

132 Calories (kcal); 2g Total Fat; (10% calories from fat); 3g Protein; 28g Carbohydrate; 62mg Cholesterol; 49mg Sodium