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Low-Fat Carrot Cake
| Ingredients | |||
| 1 | cup | flour, unbleached | |
| 1 | cup | whole-grain wheat flour | |
| 2 1/2 | teaspoon | cinnamon, ground | |
| 2 | teaspoon | baking soda | |
| 1/2 | teaspoon | nutmeg, ground | |
| 1/2 | teaspoon | cloves, ground | |
| 6 | each | egg whites | |
| 1 1/3 | cup | sugar | |
| 1 | cup | applesauce, unsweetened | |
| 1/2 | cup | buttermilk | |
| 1 1/2 | teaspoon | vanilla extract | |
| 8 | oz | pineapple, crushed, can, in juice, undrained | |
| 2 | cup | carrots, shredded | |
| 2/3 | cup | walnuts, chopped | |
| 1/2 | cup | raisins | |
Directions: | |||
| Preheat the oven to 350 degrees. Lightly spray a 13x9x2 baking pan with non-stick spray. Set aside. In a large bowl, stir together the unbleached flour, the whole-grain flour, cinnamon, baking soda, nutmeg and cloves; set aside. In another large bowl, beat the egg whites with clean, dry beaters until soft peaks form. Slowly beat in the sugar. Then slowly beat in the applesauce, buttermilk and vanilla extract. Using a spoon, stir in the flour mixture just until combined; do NOT overmix. Then stir in one ingredient at a time, the crushed pineapple, the shredded carrots, the walnuts and the raisins. Spread the batter in the prepared pan. Bake for about 40 minutes, or until it tests clean. Cool completely on a wire rack. | |||
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