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1
Position rack below center of oven, and preheat to 350F.
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2
Coat 9- x 5-inch loaf pan with cooking spray.
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3
Line bottom of pan with parchment paper.
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4
Combine raisins and brandy in deep bowl.
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5
Cover tightly, and microwave 1 minute.
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6
Uncover, stir once, and set aside.
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7
Combine carrots and orange juice concentrate in food processor, and chop in 5-second intervals until reduced to rice-size bits.
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8
Whisk together flour and cinnamon in small bowl.
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9
Cream 2 cups sugar and butter in large bowl with electric mixer until smooth and fluffy.
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10
Blend in one-third of flour, half of carrot mixture, and sour cream.
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11
Blend in another one-third flour, remaining half of carrot mixture, then remaining one-third of flour.
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12
Blend in brandy used to soak raisins, then fold in raisins.
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13
Beat egg whites with electric mixer until soft peaks form.
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14
Beat in remaining 2/3 cup sugar until stiff peaks form.
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15
Fold egg whites into batter in three additions.
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16
Spread batter in prepared pan, and bake 1 hour 20 minutes, or until toothpick inserted into center comes out clean.
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17
Let stand 5 minutes.
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18
Run knife around pan sides, and turn cake out onto rack.
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19
Peel off parchment paper, and turn cake right side up to cool completely.
