Carrot Cake - cooking recipe

Ingredients

1-1/2 c. all purpose flour
3/4 c. one-to-one sugar substitute
1/3 c. plus 1 Tbsp. nonfat dry milk powder
1-1/2 tsp. baking soda
1-1/2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. nutmeg
1/2 tsp. allspice
1/8 tsp. salt
1/2 c. canola oil
3/4 c. liquid egg substitute
1 large egg white
1-1/2 c. carrots, finely grated
1/4 c. pecans, finely chopped
1 (6 oz.) can unsweetened crushed pineapple, drained
1 tub fat-free Cool Whip

Preparation

Preheat oven to 350 degrees.
Coat 9 X 13 inch pan with cooking spray.
In a large bowl, mix flour, sugar substitute, baking soda, baking powder, spices and salt.
Mix well with mixer on low setting.
Add oil and egg substitute; continue to mix on low setting.
Stir in carrots, walnuts and pineapple.
Pour into pan. Bake 25-30 minutes, or until wooden toothpick inserted in center comes out clean.
Cool; remove from pan and slice.
Top with Cool Whip if desired.