Friday, May 16, 2008

Low Fat Carrot Cake


2 c Flour, all purpose
2 ts Cinnamon
1 ts Baking powder
1 ts Baking soda
3/4 ts Salt
1/4 ts Nutmeg
1 pn Cloves
1 1/2 c Sugar
1 ea Crushed pineapple (8 oz can)
3 tb Vegetable oil
1 ts Vanilla
3 c Carrots, shredded
3 ea Large egg whites


  1. Preheat oven to 350° F. Line 13x9" baking pan with foil. Coat with vegetable cooking spray.
  2. Combine flour, cinnamon, baking powder, baking soda, salt, nutmeg, and cloves in bowl.
  3. Beat sugar, pineapple, oil and vanilla in mixer bowl until smooth. Beat in dry ingredients until just combined. Stir in carrots.
  4. Beat egg whites in small mixer bowl to form stiff peaks; fold into carrot mixture in 2 batches with rubber spatula.
  5. Pour batter into pan. Bake 40 minutes or until toothpick inserted in center comes out clean; cool in pan on wire rack. Invert cake onto wax paper; remove pan and foil.

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