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| Carrot Cake II Recipes |
- PREP 20 mins
- COOK 40 mins
- READY IN 1 hr
Ingredients
Original recipe makes 1 - 9 x 13 inch cake
- 6 egg whites
- 1 1/3 cups white sugar
- 1 cup applesauce
- 1/2 cup skim milk
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1 tablespoon ground cinnamon
- 2 teaspoons baking soda
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1 (8 ounce) can crushed pineapple with juice
- 2 cups shredded carrots
- 1/2 cup chopped walnuts
- 1/2 cup raisins
Directions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9X13 inch pan with non-fat cooking spray.
- In large mixing bowl, beat egg whites. Slowly beat in sugar, then applesauce, skim milk, and vanilla. Stir in cloves, nutmeg, cinnamon, baking soda, and flour. Stir in, one ingredient at a time, pineapple (with juice), carrots, walnuts, and raisins. Pour into the prepared pan.
- Bake for 35 - 40 minutes in the preheated oven. It is done when toothpick inserted in center comes out clean.
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