Light & Moist Low-Fat Carrot Cake

Ingredients

• 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)

Directions

1. 1

   Preheat oven to 350 degrees F. Spray nonstick 12-cup Bundt-style pan with nonstick cooking spray with flour.

2. 2

   Combine flour, soda, cinnamon, ginger, baking powder, and salt.

3. 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. 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.