Light & Moist Low-fat Carrot Cake

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 20
• 2 1/4 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 large eggs
• 2 large egg whites
• 1 cup granulated sugar
• 3/4 cup packed dark brown sugar
• 1 (8 -8 1/4 ounce) can crushed pineapple in juice
• 1/3 cup canola oil
• 1 tablespoon vanilla extract
• 1 (10 ounce) bag shredded carrots
• 1/2 cup dark raisin (optional)

Recipe

• 1 preheat oven to 350 degrees f. spray nonstick 12-cup bundt-style pan with nonstick cooking spray with flour.
• 2 combine flour, soda, cinnamon, ginger, baking powder, and salt.
• 3 in large bowl, with mixer on medium speed, beat eggs and egg whites until blended. beat in sugars; beat 2 minutes. on low speed, beat in pineapple with juice, oil, and vanilla. add flour mixture; beat 1 minute. stir in carrots and raisins.
• 4 pour batter into pan. bake 45 to 50 minutes or until toothpick inserted in center comes out clean. cool in pan 10 minutes. invert cake onto rack; cool completely.