2 cups flour

2 tsp cinnamon

1 tsp baking powder

1 tsp baking soda

¾ tsp salt

¼ tsp nutmeg

225 g can crushed pineapple

3 Tbs vegetable oil

1 tsp vanilla

3 cups carrots, shredded

3 large egg whites

1 pinch cloves

1 ½ cups sugar

1

Preheat oven to 175°C.

2

Line 33 x 23 cm cake tin with foil. Coat with vegetable cooking spray.

3

Combine first seven ingredients in bowl. Beat sugar, pineapple, oil and vanilla in mixer bowl until smooth. Beat in dry ingredients until just combined. Stir in carrots.

4

Beat egg whites in small mixer bowl to stiff peaks. Fold into carrot mixture in 2 batches with rubber spatula. Pour batter into pan.

5

Bake 40 minutes or until a toothpick comes out clean. Cool in pan on wire rack. Invert cake onto wax paper; remove pan and foil.

Serving size: Entire recipe (1404 grams).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.