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Low-Fat Carrot Cake Recipe

Ingredients
1	cup	flour, unbleached
1	cup	whole-grain wheat flour
2 1/2	teaspoon	cinnamon, ground
2	teaspoon	baking soda
1/2	teaspoon	nutmeg, ground
1/2	teaspoon	cloves, ground
6	each	egg whites
1 1/3	cup	sugar
1	cup	applesauce, unsweetened
1/2	cup	buttermilk
1 1/2	teaspoon	vanilla extract
8	oz	pineapple, crushed, can, in juice, undrained
2	cup	carrots, shredded
2/3	cup	walnuts, chopped
1/2	cup	raisins
Directions:
Preheat the oven to 350 degrees. Lightly spray a 13x9x2 baking pan with non-stick spray. Set aside. In a large bowl, stir together the unbleached flour, the whole-grain flour, cinnamon, baking soda, nutmeg and cloves; set aside. In another large bowl, beat the egg whites with clean, dry beaters until soft peaks form. Slowly beat in the sugar. Then slowly beat in the applesauce, buttermilk and vanilla extract. Using a spoon, stir in the flour mixture just until combined; do NOT overmix. Then stir in one ingredient at a time, the crushed pineapple, the shredded carrots, the walnuts and the raisins. Spread the batter in the prepared pan. Bake for about 40 minutes, or until it tests clean. Cool completely on a wire rack.

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