Carrot Cake II

"A low-fat recipe for the perennial favorite."

 SUBMITTED BY: Sally Smircich

INGREDIENTS

• 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

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9X13 inch pan with non-fat cooking spray.
2. In large mixing bowl, beat egg whites. Slowly beat in sugar, then applesauce, skim milk, and vanilla. Stir in cloves, nutmeg, cinnamon, baking soda, and flour. Stir in, one ingredient at a time, pineapple (with juice), carrots, walnuts, and raisins. Pour into the prepared pan.
3. Bake for 35 - 40 minutes in the preheated oven. It is done when toothpick inserted in center comes out clean.