Carrot Snack Cake

I started with a recipe in a low-fat cookbook.  I doubled it and started changing the ingredients so the recipe soon became my own.  We just sampled this while it is still warm.  My son's first question is "what kind of flour did you use?"  He doesn't like whole wheat.  I told him half all-purpose, half whole wheat and he said, "it works."  Yeah!


Carrot Snack Cake

1 cup all-purpose flour
1 cup whole wheat flour
1 1/4 cup sugar
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
 
2 cups finely shredded carrot
1/3 cup unsweetened applesauce
1/3 cup cooking oil
1/2 cup skim milk
1 cup cranraisins ( you could use a variety of dried fruit, chocolate chips or nuts.)

3 egg whites

Preheat oven to 350 degrees.
Lightly coat a 9" x 13" baking pan with cooking spray.  Set aside.

In a large bowl, combine, flours, sugar, cinnamon, nutmeg, baking powder, baking soda, and salt.
Add carrot, applesauce, oil, milk and cranraisins.
Stir to moisten.
In a medium mixing bowl, beat egg whites until stiff peaks form.
Fold whites into carrot cake batter.  Do not stir.  Fold.
Pour batter into prepared pan.
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean.
Cool in pan on wire rack.  Cut into squares. Serve.