Carrot Cake (Low Fat)

Surprise your family at the next reunion with this decadent cake everyone will enjoy!

Yields:	16 servings
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	Preparation	20 minutes
	Cooking	40 minutes
	Ready In	60 minutes

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Ingredients

2	cups	flour, all-purpose
2	teaspoons	cinnamon
1	teaspoon	baking powder
1	teaspoon	baking soda
3/4	teaspoons	salt
1/4	teaspoon	nutmeg
1	each	pineapple	crushed, 8 oz can
3	tablespoons	vegetable oil
1	teaspoon	vanilla extract
3	cups	carrots	shredded
3	each	egg whites
1	each	cloves	pinch
1 1/2	cup	sugar

Directions

Preheat oven to 350 degrees F. Line 13x9 inch baking pan with foil. Coat with vegetable cooking spray. Combine first seven ingredients 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 stiff peaks. Fold into carrot mixture in 2 batches with rubber spatula. Pour batter into pan.

Bake 40 minutes or until toothpick comes out clean. Cool in pan on wire rack. Invert cake onto wax paper; remove pan and foil. Cut into 16 pieces.