Heavy Carrot Cake

Photo: flickr user scubadive67

Ingredients

6 egg whites

1 1/2 cups sugar

1 tablespoon vanilla extract

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon grated nutmeg

3 cups sef-rising flour

3 cups carrots, finely grated

3/4 cup golden raisins

1 recipe Sweet Yogurt Frosting, see recipe

Preparation

Preheat oven to 325F.

In a large bowl mix the ingredients, except the frosting, in order, one at a time. Stir well after each addition.

Place batter in two 9 inch round cake pans that have been lightly coated with vegetable oil cooking spray & dusted with flour. You can also use a 9 x 13 inch cake pan.

Bake for 35 to 40 minutes. Cake is done when a toothpick stuck in the center comes out clean.

For a layer cake let cool for 10 minutes. Place a piece of wax paper over one pan. Invert a plate over the wax paper. Turn the pan upside down & remove. Turn cake right side up on a cooling rack. Repeat with other pan.

Let cool completely, then frost with " Sweet Yogurt Frosting".