A low-fat recipe for the perennial favorite.
Carrot Cake II
- 6 egg whites
- 1 1/3 cups white sugar
- 1 cup applesauce
- 1/2 cup skim milk
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1 tablespoon ground cinnamon
- 2 teaspoons baking soda
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1 (8 ounce) can crushed pineapple with juice
- 2 cups shredded carrots
- 1/2 cup chopped walnuts
- 1/2 cup raisins
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.