Carrot Cake (Low Fat)

Surprise your family at the next reunion with this decadent cake everyone will enjoy!

60 minutes Prep: 20 minutes Cook: 40 minutes

176 calories per serving view nutrition facts

16 servings suggest servings

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Ingredients

2	cups	flour, all-purpose
2	teaspoons	cinnamon
1	teaspoon	baking powder
1	teaspoon	baking soda
3/4	teaspoons	salt
1/4	teaspoon	nutmeg
1	each	pineapple	crushed, 8 oz can
3	tablespoons	vegetable oil
1	teaspoon	vanilla extract
3	cups	carrots	shredded
3	each	egg whites
1	each	cloves	pinch
1 1/2	cup	sugar

Directions

Preheat oven to 350 degrees F. Line 13x9 inch 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 minutes 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.

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Nutrition Facts

Serving Size 91g

Amount per Serving

Calories 176 14% of calories from fat

	% Daily Value*
Total Fat 3.0g	4%
Saturated Fat 0.0g	2%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 162mg	7%
Total Carbohydrate 37.0g	12%
Dietary Fiber 2.0g	7%
Sugars 23.0g
Protein 2.0g	4%

Vitamin A	81%		Vitamin C	20%
Calcium	2%		Iron	6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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This recipe is easy, quick to make (once the potatoes are grated!)...and absolutely delicious!! I would make these anytime...A minimum of ingredients needed makes it an easy one to rely on for a quick meal, since everything included here is already in the house anyway; no special or unusual ingredients needed...tastes just like the restaurant-style.

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