4 egg whites
1 1/2 cups white sugar
1/4 cup apple sauce
1/4 cup maple syrup
1 8oz can crushed pineapple, with juice
2 egg yolks
1/4 cup egg substitute
2 cups all-purpose unbleached flour
2 teaspoons baking soda
1 tablespoon ground cinnamon (I like to use a little extra)
1/2 teaspoon ground cloves (or pumpkin pie spice...)
1 teaspoon salt
3 cups finely grated carrots
1. Preheat oven to 350*. Coat baking pans with cooking spray. Whip egg whites in a medium mixing bowl until stiff. Set aside.
2. Cream sugar, apple sauce, syrup, and can of pineapple in a large mixing bowl. Beat in egg yolks and egg substitute. Add flour, baking soda, cinnamon, cloves, and salt to mixing bowl, and beat on low speed until blended. Fold in egg whites. Stir in grated carrots and spoon mixture into prepared pan(s).
3. Bake for 30-40 minutes, or until toothpick inserted in center comes out clean. Cool completely before frosting.
A side note about the frosting: I've tried twice to make cream cheese frosting, and neither time it came out right. Save the hassle and buy it already made. After grating all those carrots, you'll thank yourself for at least one short cut!
The picture is a mini-cake. To make, do cupcakes. Cut off tops of cupcakes, and icing like normal. Viola...mini cake. Totally cute, right?