Carrot Cake - Low Fat Version recipe

18 servings

4 egg whites

1 1/2 cups white sugar

1/4 cup canola oil

1/4 cup maple syrup

1 (8 ounce) can crushed pineapple, with juice

2 egg yolks

1/4 cup egg substitute

2 cups all-purpose flour

2 teaspoons baking soda

1 tablespoon ground cinnamon

1/2 teaspoon ground cloves

1 teaspoon salt

3 cups finely grated carrots

Preheat oven to 350 degrees F (175 degrees C).

Coat a 9x13 inch pan with canola cooking spray.

Whip egg whites in mixing bowl until stiff.

Spoon into another bowl and set aside.

Cream sugar, oil, syrup, and crushed pineapple with juice in mixing bowl.

Beat in egg yolks and egg substitute.

Add flour, baking soda, cinnamon, cloves, and salt to mixing bowl, and beat on low speed until blended.

Fold in whipped egg whites.

Stir in grated carrots and spoon mixture into prepared pan.

Bake in the preheated oven about 40 minutes or until a toothpick inserted in center comes out clean.

Cool before frosting.