Carrot Cake

Serves: 20

Ingredients:
Refrigerated butter-flavored cooking spray
2 large egg whites, at room temperature
1/2 cup (114g) plain nonfat yogurt
3 tablespoons (45 ml) canola oil
1/2 cup (136g) unsweetened applesauce
1/3 cup (73g) dark brown sugar, packed
2 teaspoons (10ml) vanilla extract
2-1/2 cups (313g) unbleached all-purpose flour
2 teaspoons (10ml) baking soda
1/4 teaspoon (2.5ml) salt
1 teaspoon (5ml) ground cinnamon
1/2 teaspoon (2.5ml) ground nutmeg
1 cup (110g) shredded carrots
4 ounces (120g) unsweetened crushed pineapple with juice
1/4 cup (36g) dark raisins

Directions:
Preheat the oven to 400°F (200°C, Gas Mark 6).  Position the top rack in the center of the oven.  Lightly coat a 9 inch (22.5cm) bunt pan with cooking spray.  Dust with flour and tap out excess.
In a large bowl, whisk together the egg whites, yogurt, oil, applesauce, brown sugar, and vanilla.  ON a piece of waxed paper, sift together the flour, baking powder, baking soda, salt (if using), cinnamon, and nutmeg.  Gradually add to egg-applesauce mixture, stirring until incorporated.
Stir in the carrots.  Drain and reserve the juice from the pineapple.  Stir the drained pineapple and raisins into the cake batter.
Spoon the batter into the prepared pan, smoothing the top with the back of a spoon.  Bake for 40 to 45 minutes, until a tester inserted in the center comes out clean.
Cool in the pan on a rack for 10 minutes.  Slide a thin knife around the edges and center of the cake to loosen it from the pan.  Invert onto a rack to cool.
When ready to serve, transfer cake to a serving platter.

Calories: 103 (20% calories from fat)
Protein: 3g
Total fat: 2g (0.2g saturated fat)
Carbohydrates: 19g
Dietary fiber: 1g
Sodium: 123mg
Exchanges: 1-1/2 carbohydrate (1-1/2 bread/starch)