Carrot cake - low fat

Yield: 16

Measure Ingredient
2 cups Flour, All-Purpose
2 teaspoons Cinnamon
1 teaspoon Baking Powder
1 teaspoon Baking Soda
¾ teaspoon Salt
¼ teaspoon Nutmeg
8 ounces Crushed Pineapple
3 tablespoons Vegetable Oil
1 teaspoon Vanilla
3 cups Carrots, Shredded
3 Large Egg Whites
1 pinch Cloves
1½ cup Sugar

Preheat oven to 350øF. Line 13 x 9 in. baking pan with foil. Coat with vegetable cooking spray. Combine first seven ingredients in bowl. Beat sugar, pineapple, oil and vanilla in mixer bowl until smooth. Beat in dry ingredients until just combined. Stir in carrots. Beat egg whites in small mixer bowl to stiff peaks. Fold into carrot mixture in 2 batches with rubber spatula. Pour batter into pan. Bake 40 minutes or until toothpick comes out clean. Cool in pan on wire rack. Invert cake onto wax paper; remove pan and foil. Cut into 16 pieces.

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