Brandied Carrot and Raisin Pound Cake

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