CARROT CAKE
makes 20 servings

refrigerated butter-flavored cooking spray
2 large egg whites, at room temperature
1/2 cup plain nonfat yogurt
3 tablespoons canola oil
1/2 cup unsweetened applesauce
1/3 cup dark brown sugar, packed
2 teaspoons vanilla extract
2 1/2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup shredded carrots
4 ounces unsweetened crushed pineapple with juice
1/4 cup dark raisins

Preheat the oven to 400F (200C, Gas Mark 6). Position the top rack in the center of the oven. Lightly coat a 9 inch bundt pan with cooking spray. Dust with flour and tap out excess.

In a large bowl, whisk together the egg whites, yogurt, oil, applesauce, brown sugar, and vanilla.

On a piece of waxed paper, sift together the flour, baking powder, baking soda, salt (if using), cinnamon, and nutmeg. Gradually add to egg-applesauce mixture, stirring until incorporated. Stir in the carrots.

Drain and reserve the juice from the pineapple. Stir the drained pineapple and raisins into the cake batter. Spoon the batter into the prepared pan, smoothing the top with the back of a spoon.

Bake for 40 to 45 minutes, until a tester inserted in the center comes out clean. Cool in the pan on a rack for 10 minutes. Slide a thin knife around the edges and center of the cake to loosen it from the pan. Invert onto a rack to cool. When ready to serve, transfer cake to a serving platter.