Delicious Low-Fat Carrot Cake

• 2 1/2 cups cake flour
• 2 teaspoons baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon allspice
• 1/2 teaspoon nutmeg
• 1/4 teaspoon clove
• 2 cups light brown sugar, packed
• 2 tablespoons vegetable oil
• 1 egg
• 2 egg whites
• 1/2 cup low-fat buttermilk
• 2 teaspoons vanilla
• 3 cups grated carrots
• 1 (8 ounce) can crushed pineapple, well drained

1. Set oven to 350 degrees.
2. Grease a 13 x 9-inch baking dish.
3. In a bowl combine the cake flour, baking soda and spices.
4. In another bowl beat egg and egg whites together with sugar and oil until light and fluffy (about 3 minutes).
5. Stir in buttermilk and vanilla; mix until combined.
6. Gradually add in the flour mixture to the liquid mixture using low speed or with a wooden spoon.
7. Add in shredded carrots and pineapple into the batter; mix until combined using wooden spoon.
8. Transfer mixture to prepared baking dish.
9. Bake for about 35-40 minutes or until the cake tests done.
10. Cool completely if frosting.

cake flour, baking soda, cinnamon, allspice, nutmeg, clove, light brown sugar, vegetable oil, egg, egg whites, lowfat buttermilk, vanilla, carrots, pineapple

Taken from www.food.com/recipe/delicious-low-fat-carrot-cake-167831 (may not work)