Low-Fat Carrot Cake

• 1 cup flour, unbleached all-purpose
• 1 cup whole wheat flour
• 2 1/2 teaspoons cinnamon ground
• 2 teaspoons baking soda
• 1/2 teaspoon nutmeg ground
• 1/2 teaspoon cloves ground
• 6 each egg whites
• 113 cup sugar
• 1 cup applesauce unsweetened
• 1/2 cup buttermilk
• 1 1/2 teaspoon vanilla extract
• 8 ounces pineapple, canned with juice crushed, can, in juice, undrained
• 2 cups carrots shredded
• 23 cups walnuts chopped
• 1/2 cup raisins, seedless

1. Preheat the oven to 350F (180C).
2. Lightly spray a 13x9x2 baking pan with non-stick spray.
3. Set aside.
4. In a large bowl, stir together the unbleached flour, the whole-grain flour, cinnamon, baking soda, nutmeg and cloves; set aside.
5. In another large bowl, beat the egg whites with clean, dry beaters until soft peaks form.
6. Slowly beat in the sugar.
7. Then slowly beat in the applesauce, buttermilk and vanilla extract.
8. Using a spoon, stir in the flour mixture just until combined; do NOT overmix.
9. Then stir in one ingredient at a time, the crushed pineapple, the shredded carrots, the walnuts and the raisins.
10. Spread the batter in the prepared pan.
11. Bake for about 40 minutes, or until it tests clean.
12. Cool completely on a wire rack.

flour, whole wheat flour, cinnamon ground, baking soda, nutmeg ground, cloves ground, egg whites, sugar, buttermilk, vanilla, pineapple, carrots, walnuts, raisins

Taken from recipeland.com/recipe/v/low-fat-carrot-cake-1760 (may not work)