Carrot Cake (Low-Fat)

Recipe Ingredients

2 cups	125g / 4.4oz	Flour - all purpose
1 teaspoon	5ml	Baking powder
3/4 teaspoon	3.8ml	Salt
1		Crushed pineapple - drained
1 teaspoon	5ml	Vanilla
3 teaspoons	15ml	Egg whites (large)
1 1/2 cups	297g / 10oz	Sugar
2 teaspoons	10ml	Cinnamon
1 teaspoon	5ml	Baking soda
1/4 teaspoon	1.3ml	Nutmeg
3 tablespoons	45ml	Vegetable oil
3 cups	330g / 11oz	Carrots - shredded
1		Cloves

Recipe Instructions

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 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.

Source:
Arrowhead Mills "Something Sweet"

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