Carrot Cake Recipe

• 2 c-Flour, all purpose
• 2 ts- Cinnamon
• 1 ts- Baking powder
• 1 ts- Baking soda
• 3/4 ts- Salt
• 1/4 ts- Nutmeg
• 1 pn- Cloves
• 1 1/2 c- Sugar
• 1 ea- Crushed pineapple (8 oz can)
• 3 tb- Vegetable oil
• 1 ts- Vanilla
• 3 c- Carrots, shredded
• 3 ea- Large egg whites

• Preheat oven to 350 degrees F.
• Line up 13x9" baking pan with foil. Coat it with vegetable cooking spray.
• Mingle all the ingredients- flour, cinnamon, baking powder, baking soda, salt, nutmeg, and cloves in a bowl.
• Beat sugar, pineapple, oil and vanilla in mixer bowl until light and smooth. Beat in dry ingredients until fully mixed. Stir in carrots.
• Now beat egg whites in small mixer bowl to form stiff peaks; fold into carrot mixture in 2 batches with rubber spatula.
• Pour batter into pan. Bake for 40 minutes or until toothpick inserted in center comes out clean; cool in pan or on wire rack.
• Invert cake onto wax paper; remove pan and foil. Your Mother's Day carrot cake is ready to be served.