Carrot Cake II By Anonymous recipe Comments | 0 Favorites | 2 Print A low-fat recipe for the perennial favorite. Carrot Cake II Ingredients 6 egg whites1 1/3 cups white sugar1 cup applesauce1/2 cup skim milk1 1/2 teaspoons vanilla extract1/4 teaspoon ground cloves1/2 teaspoon ground nutmeg1 tablespoon ground cinnamon2 teaspoons baking soda1 cup whole wheat flour1 cup all-purpose flour1 (8 ounce) can crushed pineapple with juice2 cups shredded carrots1/2 cup chopped walnuts1/2 cup raisins Instructions 1 In large mixing bowl, beat egg whites. 2 Slowly beat in sugar, then applesauce, skim milk, and vanilla. 3 Stir in with a spoon the dry ingredients, (cloves, nutmeg, cinnamon, baking soda, flour), in order given. 4 Stir in, one ingredient at a time, pineapple (with juice), carrots, walnuts, and raisins. 5 Pour into lightly greased (use non-fat cooking spray) 9 x 13 inch pan. 6 Bake in a preheated 350 degrees F ( 175 degrees C ) oven for 35 – 40 minutes. It is done when toothpick inserted in center comes out clean.