Pineapple Carrot Cake

As the holidays are quickly approaching, rediscover this classic favorite dessert that now fits into a healthy lifestyle, also great for diabetics. You will love this healthy dessert!  

Ingredients:

1 cup all-purpose flour
1 cup whole-wheat flour
2 tsp baking soda
2 tsp ground cinnamon
1/2 tsp nutmeg
1 tsp salt
6 large egg whites or 3/4 cup egg substitute
1/2 cup canola oil
1/2 cup granulated sugar
3/4 cup granulated artificial sweetener, for baking
2/3 cup unsweetened applesauce
1 1/2 tsp vanilla extract
1/2 cup crushed pineapple, canned in juice
2 cups shredded carrots, plus 1/4 cup finely shredded for garnish
1/2 cup raisins, chopped
1/2 cup chopped walnuts
1 1/4 cup nonfat plain Greek yogurt, for garnish

Instructions:

1. Preheat oven to 350˚F. 
2.  Lightly coat a 13 x 9 in. baking dish with nonstick cooking spray. For thicker slices, an 8 x 8 in. baking dish may be used.
3.  In a medium bowl, mix the flours, baking soda, cinnamon, nutmeg, and salt.
4.  In a large bowl, beat the egg whites with an electric mixer on high speed until soft peaks form.  Reduce the speed and gradually beat in oil, sugar, sweetener, applesauce, and vanilla.
5.  Fold in the flour mixture with a spatula until combined. Then add the pineapple (with juice), carrots, raisins, and walnuts.
6.  Pour batter into baking dish.  Bake for 40 min. or until a toothpick inserted in the center comes out clean.  Cool completely on wire rack. 
7.  To serve, slice and top each slice with 1 tbs of yogurt and sprinkle with finely shredded carrots. 

Serves 21. 

1 1/2 carbohydrate exchanges per serving