Carrot Cake

Ingredients: 2 cups all purpose flour 2 teaspoons cinnamon 1 teaspoon baking powder 1 teaspoon baking soda 3/4 teaspoon salt 1/4 teaspoon nutmeg pinch cloves 1 1/2 cups sugar 1 can (8 oz) crushed pineapple with juice 3 tablespoons vegetable oil 1 teaspoon vanilla extract 3 cups shredded carrots 3 large egg whites

Directions: Preheat oven to 350°F. Line a 13 inch by 9 inch pan with foil and spray with vegetable oil spray. Combine the first 7 ingredients in a bowl and set aside. In a separate bowl cream sugar, pineapple, oil, and vanilla until smooth. Beat in dry ingredients until just combined and then stir in the carrots. Beat the egg whites in a small bowl until they reach stiff peaks and then fold into the carrot mixture in two batches with a rubber spatula. Pour batter into the pan and bake for 40 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack and then lift out using the foil. Invert the cooled cake onto wax paper and remove the foil. Spread on icing and cut into 16 pieces.

Ingredients for Molasses Icing: 2 large egg whites 1/2 cup sugar 1/2 teaspoon cream of tarter pinch salt 2 tablespoons unsulfered molasses Directions for Icing: Combine egg whites, sugar, cream of tarter and salt in a large double boiler over simmering water and beat at high speed with a hand-held mixer for five minutes. Be careful with the mixer, not to spill the boiling water ! (This is necessary to cook the raw egg whites.) Transfer icing to a bowl and add molasses. Beat at high speed until stiff, 5 minutes more. You may also substitute cream cheese icing (increasing the fat content). Yeild: 16 servings Approximately 205 calories and 3 grams fat

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