Carrot Cake I

Description
Contributed by Healthy Recipes for Diabetic Friends Y-Group
 * Original recipe
 * Makes 20 servings

Ingredients

 * refrigerated butter-flavored cooking spray
 * 2 large egg whites, at room temperature
 * ½ cup (114 g) plain non-fat yogurt
 * 3 tablespoons (45 ml) canola oil
 * ½ cup (136 g) unsweetened applesauce
 * ⅓ cup (73 g) dark brown sugar, packed
 * 2 teaspoons (10 ml) vanilla extract
 * 2½ cups (313 g) unbleached all-purpose flour
 * 2 teaspoons (10 ml) baking powder
 * ½ teaspoon (5 ml) baking soda
 * ¼ teaspoon (2.5 ml) salt
 * 1 teaspoon (5 ml) ground cinnamon
 * ½ teaspoon (2.5 ml) ground nutmeg
 * 1 cup (110 g) shredded carrots
 * 4 ounces (120 g) unsweetened crushed pineapple with juice
 * ¼ cup (36 g) dark raisins

Directions

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

Nutritional information
Per serving (cake only):
 * 103 calories (20% calories from fat) | 3g protein | 2g total fat (0.2g saturated fat) | 19g carbohydrate | 1g dietary fiber | 123 mg sodium
 * Diabetic exchanges: 1½ carbohydrate (1½ bread/starch)