Carrot cake (low fat)
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Flour, all purpose |
| 2 | teaspoons | Cinnamon |
| 1 | teaspoon | Baking powder |
| 1 | teaspoon | Baking soda |
| ¾ | teaspoon | Salt |
| ¼ | teaspoon | Nutmeg |
| 1 | pinch | Cloves |
| 1½ | cup | Sugar |
| 1 | each | Crushed pineapple (8 oz can) |
| 3 | tablespoons | Vegetable oil |
| 1 | teaspoon | Vanilla |
| 3 | cups | Carrots, shredded |
| 3 | eaches | Large egg whites |
Directions
Preheat oven to 350F. 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 min. 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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