Ingredients:
2 1/2 cups cake flour
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/4 teaspoon cloves
2 cups light brown sugar, packed
2 tablespoons vegetable oil
1 eggs
2 egg whites
1/2 cup low-fat buttermilk
2 teaspoons vanilla
3 cups grated carrots
1 (8 ounce) cans crushed pineapple, well drained
Directions:
Set oven to 350 degrees.
Grease a 13 x 9-inch baking dish.
In a bowl combine the cake flour, baking soda and spices.
In another bowl beat egg and egg whites together with sugar and oil until light and fluffy (about 3 minutes).
Stir in buttermilk and vanilla; mix until combined.
Gradually add in the flour mixture to the liquid mixture using low speed or with a wooden spoon.
Add in shredded carrots and pineapple into the batter; mix until combined using wooden spoon.
Transfer mixture to prepared baking dish.
Bake for about 35-40 minutes or until the cake tests done.
Cool completely if frosting.
Servings: 16
Time preparation: 15 min.
Time total: 50 min.