Low fat carrot cake

I love the spicy flavors of carrot cake!  Especially around the holidays.  However with all of the other sweets and treats I like to find ways of cutting back on some of the excess.  Here's a recipe that is lower in fat but gives up none of the goodness.

INGREDIENTS:

(for a 9 x 13 cake)

• 6 egg whites
• 1-1/3 cups white sugar
• 1 cup applesauce
• 1/2 cup skim milk
• 1-1/2 tsp vanilla extract
• 1/4 tsp ground cloves
• 1/2 tsp ground nutmeg
• 1 tablespoon ground cinnamon
• 2 tsp baking soda
• 1 cup all-purpose flour
• 8 ounces canned crushed pineapple with juice
• 2 cups shredded carrots
• 1/2 cup chopped walnuts
• 1/2 cup raisins

PREPARATION:

Preheat oven to 350 degrees F.  Lightly grease a 9 x 13 inch pan with non-fat cooking spray. Beat egg whites in large mixing bowl, slowly adding in sugar, then applesauce, skim milk and vanilla.  Stir in cloves, nutmeg, cinnamon, baking soda and flour.  Stir in crushed pineapple with juice, then carrots followed by walnuts and raisins.  Pour into baking pan.

Bake 35 - 40 minutes.

HINT:

To test "doneness" of a cake insert a toothpick into the center.  The cake is done when the toothpick comes out clean.

THOUGHT FOR THE DAY:

"All the world is birthday cake, so take a piece, but not too much"

- George Harrison


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