Carrot Sheet Cake - cooking recipe

Ingredients

8 oz. crushed pineapple
3 egg whites
2 c. flour
1 1/4 c. sugar
2 tsp. cinnamon
dash of nutmeg and cloves (optional)
1 c. shredded carrots
1 tsp. vanilla
2 tsp. baking soda
nuts (optional)

Preparation

Drain pineapple, reserve juice and add water to make 1/2 cup. In bowl, combine liquids.
Add flour mixture until blended.
Stir in pineapple and carrots.
Bake in a 9 x 13-inch or sheet cake pan for 25 to 40 minutes.
Spray pan with Pam.
Cool and frost with light cream cheese frosting if desired (recipe follows).
Makes 24 servings.