Source: dlife

Delicious cake made from fresh shredded carrots.

Servings

1 cooking spray
1 cup white all purpose flour
0.75 cup sugar
1.5 tsp apple pie spice
0.5 tsp low sodium baking powder
0.5 tsp baking soda
0.12 tsp salt
1 cup shredded carrots
0.33 soybean oil cooking spray
0.25 cup fat free milk
3 egg whites

1 Preheat oven to 350 degrees. Lightly coat an 8 x 8 x 2 inch baking pan with cooking spray. Set aside.
2 Combine flour, sugar, apple pie spice, baking powder, baking soda, and salt in a large bowl, and then add the carrot, oil, and milk. Stir to moisten.
3 Beat egg whites with an electric mixer on medium to high speed in a medium mixing bowl until stiff peaks form (tips and straight). Fold egg whites into carrot mixture.
4 Pour batter into prepared pan, and then bake for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack.

A low-carb carrot cake that can be eaten as both a dessert and a snack.