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Ingredientes
- 2 c. Flour, all purpose
- 2 tsp Cinnamon
- 1 tsp Baking pwdr
- 1 tsp Baking soda
- 3/4 tsp Salt
- 1/4 tsp Nutmeg
- 1 pch Cloves
- 1 1/2 c. Sugar
- 1 x Crushed pineapple (8 ounce can)
- 3 tsp Vegetable oil
- 1 tsp Vanilla
- 3 c. Carrots, shredded
- 3 x Large egg whites
Direcciones
- Preheat oven to 350F. Line 13 x 9 in. baking pan with foil. Coat with vegetable cooking spray. Combine first seven ingredients in bowl. Beat sugar, pineapple, oil and vanilla in mixer bowl till smooth.
- Beat in dry ingredients till just combined. Stir in carrots. Beat egg whites in small mixer bowl to stiff peaks. Fold into carrot mix in 2 batches with rubber spatula. Pour batter into pan. Bake 40 minutes.
- or possibly till toothpick comes out clean. Cold in pan on wire rack. Invert cake onto wax paper; remove pan and foil. Cut into 16 pcs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 124g | |
| Recipe makes 12 servings | |
| Calories 220 | |
| Calories from Fat 14 | 6% |
| Total Fat 1.57g | 2% |
| Saturated Fat 0.22g | 1% |
| Trans Fat 0.03g | |
| Cholesterol 0mg | 0% |
| Sodium 389mg | 16% |
| Potassium 172mg | 5% |
| Total Carbs 49.15g | 13% |
| Dietary Fiber 2.1g | 7% |
| Sugars 30.29g | 20% |
| Protein 3.54g | 6% |
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