Carrot Cake

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INGREDIENTS
  • 1 1/4 cups (300 mL) whole wheat flour
  • Pinch of salt
  • 2 1/2 teaspoons (12.5 mL) baking powder
  • 1 teaspoon (5 mL) ground cinnamon
  • 1 teaspoon (5 mL) nutmeg
  • 1 tablespoon (15 mL) safflower oil
  • 2 egg whites
  • 1 ½ cup (375 mL) carrots, peeled and finely grated
 

COOKING DIRECTIONS
Preheat oven to 350°F (180° C). Lightly oil a loaf pan. In a mixing bowl, whisk together the flour, salt, baking powder, cinnamon, and nutmeg. Beat the brown sugar, oil, and egg white together in a separate bowl, then mix with dry ingredients. Stir in grated carrots until just combined. Transfer the batter to the prepared pan. Bake for 40-45 minutes


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