Recipe - Carrot Cake (Low Fat)

2 cup Flour, all purpose
1 teaspoon Baking powder
Three fourths teaspoon Salt
1 pn Cloves
1 Crushed pineapple (8 ounce can)
1 teaspoon Vanilla
3 Large egg whites
2 teaspoon Cinnamon
1 teaspoon Baking soda
One fourth teaspoon Nutmeg
1 One half cup Sugar
3 tablespoon Vegetable oil
3 cup Carrots, shredded

Preheat oven to 350F. Line 13 x 9 in. 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 min. 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.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmealnew.zip