Carrot cake | Diabetes Québec

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