Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Flour, all purpose 2 ts Cinnamon
1 ts Baking powder 1 ts Baking soda
3/4 ts Salt 1/4 ts Nutmeg
1 ea Crushed pineapple (8 oz can) 3 tb Vegetable oil
1 ts Vanilla 3 c Carrots, shredded
3 ea Large egg whites 1 pn Cloves
1 1/2 c Sugar

Preheat oven to 350F. Line 13 x 9 in. 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 min. 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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