Recipe Carrot Cake - Low Fat Version (Cake)

Required Ingredients:

• 4 egg whites
• 1 1/2 cups white sugar
• 1/4 cup canola oil
• 1/4 cup maple syrup
• 1 (8 ounce) can crushed pineapple, with juice
• 2 egg yolks
• 1/4 cup egg substitute
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1 teaspoon salt
• 3 cups finely grated carrots

Preparing/Cooking:

• Preheat oven to 350 degrees F (175 degrees C).
• Coat a 9x13 inch pan with canola cooking spray.
• Whip egg whites in mixing bowl until stiff.
• Spoon into another bowl and set aside.
• Cream sugar, oil, syrup, and crushed pineapple with juice in mixing bowl.
• Beat in egg yolks and egg substitute.
• Add flour, baking soda, cinnamon, cloves, and salt to mixing bowl, and beat on low speed until blended.
• Fold in whipped egg whites.
• Stir in grated carrots and spoon mixture into prepared pan.
• Bake in the preheated oven about 40 minutes or until a toothpick inserted in center comes out clean.
• Cool before frosting.

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