Carrot Cake

• 2 c. sifted cake flour
• 1/3 c. whole-wheat flour
• 2 tsp. baking soda
• 1/8 tsp. salt
• 1 1/2 tsp. cinnamon
• 1/2 tsp. pumpkin pie spice
• 1 (8 oz.) can crushed pineapple in juice
• 1/2 c. Splenda
• 3 Tbsp. vegetable oil
• 4 egg whites
• 3 c. shredded carrot
• 2/3 c. buttermilk
• 2 tsp. vanilla
• 1 c. raisins

1. Combine first 6 ingredients; set aside.
2. Combine sugar and oil; add egg whites and beat at medium speed for 1 minute. Stir in pineapple, carrot, buttermilk, vanilla and raisins.
3. Add flour mixture and stir well. Pour into a 9 x 13 pan coated with cooking spray. Bake at 350u0b0 for 25 minutes or until a toothpick inserted in the center comes out clean.
4. Cool and frost.

cake flour, flour, baking soda, salt, cinnamon, pumpkin pie spice, pineapple, splenda, vegetable oil, egg whites, carrot, buttermilk, vanilla, raisins

Taken from www.cookbooks.com/Recipe-Details.aspx?id=91774 (may not work)