Low Fat Carrot Cake
Ingredients
2 C. flour, all purpose
1 tsp. baking powder
3/4 tsp. salt
1 can crushed pineapple (8 ounce can)
1 tsp. vanilla
3 large egg whites
1 1/2 C. sugar
2 tsp. cinnamon
1 tsp. baking soda
1/4 tsp. nutmeg
3 Tbsp. vegetable oil
3 C. carrots, shredded
Pinch cloves
Cooking Instructions
Preheat oven to 350 degrees. Line 13 x 9 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 for 40 minute. or until toothpick comes out clean. Cool in pan on wire rack. Invert cake onto wax paper; remove pan and foil.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)