Ingredients
- 8 egg whites
- 125 mL (1/2 cup) packed brown sugar
- 125 mL (1/2 cup) vegetable oil
- 125 mL (1/2 cup) plain low-fat yogurt
- 250 mL (1 cup) all-purpose flour
- 250 mL (1 cup) whole-wheat flour
- 10 mL (2 tsp.) baking powder
- 2 mL (1/2 tsp.) baking soda
- 2 mL (1/2 tsp.) salt
- 10 mL (2 tsp.) cinnamon
- 5 mL (1 tsp.) ginger
- 2 mL (1/2 tsp.) nutmeg
- 750 mL (3 cups) raw carrots, grated
- 250 mL (1 cup) crushed pineapple, drained
- 250 mL (1 cup) raisins
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Preparation
- In a large bowl, beat egg whites until frothy.
- Beat in sugar until mixture forms soft peaks.
- Beat in oil and yogurt. Mix well.
- Add flours, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
- Stir to combine. Stir in carrots, pineapple and raisins.
- Pour mixture into a greased and floured 3.5 L (13″ x 9″) rectangular baking pan.
- Bake at 180°C (350°F) for 40 to 50 minutes, or until a utensil inserted in the middle of the cake comes out clean.
- Translated with www.DeepL.com/Translator (free version)