Carrot Cake - cooking recipe

Ingredients

2 c. sifted cake flour
1/3 c. whole-wheat flour
2 tsp. baking soda
1/8 tsp. salt
1 1/2 tsp. cinnamon
1/2 tsp. pumpkin pie spice
1 (8 oz.) can crushed pineapple in juice
1/2 c. Splenda
3 Tbsp. vegetable oil
4 egg whites
3 c. shredded carrot
2/3 c. buttermilk
2 tsp. vanilla
1 c. raisins

Preparation

Combine first 6 ingredients; set aside.
Combine sugar and oil; add egg whites and beat at medium speed for 1 minute. Stir in pineapple, carrot, buttermilk, vanilla and raisins.
Add flour mixture and stir well. Pour into a 9 x 13 pan coated with cooking spray. Bake at 350\u00b0 for 25 minutes or until a toothpick inserted in the center comes out clean.
Cool and frost.