Carrot Cake (low Fat)

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Serving Size : 16 servings.
Category : Cakes


Amount Measure Ingredient -- Preparation Method
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2 cups Flour -- all purpose
1 teaspoon Baking powder
3/4 teaspoon Salt
1 Crushed pineapple (8 oz can)
1 teaspoon Vanilla
3 Large egg whites
1 1/2 cups Sugar
2 teaspoons Cinnamon
1 teaspoon Baking soda
1/4 teaspoon Nutmeg
3 tablespoons Vegetable oil
3 cups Carrots -- shredded
1 pinch Cloves



Ready, set, cook!



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.