Low Fat Carrot Cake

2 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1/4 teaspoon nutmeg
1 pinch ground cloves
1 1/2 cups granulated sugar
1 (28 ounce) can crushed pineapple
3 tablespoons vegetable oil
1 teaspoon vanilla extract
3 cups shredded carrots
3 large egg whites

Heat oven to 350 degrees F. Line 9 x 13-inch baking pan with foil. Coat with vegetable cooking spray.

Combine flour, cinnamon, baking powder, baking soda, salt, nutmeg and cloves in bowl.

Beat sugar, pineapple, oil and vanilla extract in mixer bowl until smooth. Beat in dry ingredients until just combined. Stir in carrots.

Beat egg whites in small mixer bowl to form stiff peaks; fold into carrot mixture in 2 batches with rubber spatula.

Pour batter into pan. Bake 40 minutes or until a wooden pick inserted in center comes out clean; cool in pan on wire rack. Invert cake onto wax paper; remove pan and foil.