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Carrot Cake




Source of Recipe


unknown


Recipe Introduction


Try it alone or with Yogurt Cream frosting





List of Ingredients




8 egg whites 8
125 mL packed brown sugar ½ cup
125 mL vegetable oil ½ cup
125 mL plain low-fat yogurt ½ cup
250 mL all-purpose flour 1 cup
250 mL whole wheat flour 1 cup
10 mL baking powder 2 tsp
2 mL baking soda ½ tsp
2 mL salt ½ tsp
10 mL cinnamon 2 tsp
5 mL ginger 1 tsp
2 mL nutmeg ½ tsp
750 mL grated raw carrots 3 cups
250 mL drained crushed pineapple 1 cup
250 mL raisins 1 cup



Recipe



In large bowl, beat egg whites until foamy; beat in sugar until light. Beat in oil and yogurt; mix thoroughly. Add flours, baking powder, baking soda, salt, cinnamon, ginger and nutmeg; stir until combined. Stir in carrots, pineapple, raisins. Pour into greased and floured 3.5 L (13 x 9 inch) rectangular pan. Bake in 180°ÌŠC (350°ÌŠF) oven for 40 to 50 minutes or until tester inserted in centre comes out clean. Makes 36 thin slices.