Carrot Spice Cake
|Vegetable cooking spray||2 Tablespoon|
|All purpose flour||1 Tablespoon|
|Cake flour||2 1⁄2 Cup (40 tbs), sifted|
|Baking powder||2 1⁄2 Teaspoon|
|Baking soda||1⁄4 Teaspoon|
|Ground cinnamon||1 1⁄2 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Ground cloves||1⁄8 Teaspoon|
|Finely shredded carrot||1 1⁄2 Cup (24 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Firmly packed dark brown sugar||1⁄2 Cup (8 tbs)|
|Nonfat buttermilk||1⁄2 Cup (8 tbs)|
|Frozen egg substitute||1⁄4 Cup (4 tbs), thawed|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Vanilla extract||1 Teaspoon|
|Canned crushed pineapple in juice||15 1⁄4 Ounce, well drained|
|Cream of tartar||1⁄4 Teaspoon|
|Powdered sugar||1 Tablespoon|
Coat a 13x9x2-inch baking dish with cooking spray; dust with 1 tablespoon flour, and set aside.
Combine cake flour and next 6 ingredients in a large mixing bowl; stir well.
Position knife blade in food processor bowl.
Add carrot and next 6 ingredients.
Process 10 seconds or until thoroughly combined.
Add to dry ingredients, and stir just until blended.
Stir in pineapple.
Beat egg whites and cream of tartar at high speed of an electric mixer until stiff peaks form.
Fold 1/2 cup beaten egg whites into batter.
Fold in remaining egg whites.
Pour batter into prepared pan.
Bake at 350° for 25 to 27 minutes or until cake springs back when lightly touched.
Remove from oven, and let cool completely on a wire rack.
Dust powdered sugar over cooled cake.