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
Method:
- Preheat oven to 350° F. Line 13x9" baking pan with foil. Coat with vegetable cooking spray.
- Combine flour, cinnamon, baking powder, baking soda, salt, nutmeg, and cloves 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 form stiff peaks; fold into carrot mixture in 2 batches with rubber spatula.
- 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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