Categories: Cakes 
      Yield: 16 servings 
  
      2 c  Flour, all purpose                  2 ts Cinnamon 
      1 ts Baking powder                       1 ts Baking soda 
    3/4 ts Salt                              1/4 ts Nutmeg 
      1 ea Crushed pineapple (8 oz can)        3 tb Vegetable oil 
      1 ts Vanilla                             3 c  Carrots, shredded 
      3 ea Large egg whites                    1 pn Cloves 
  1 1/2 c  Sugar                           
  
  Preheat oven to 350F.  Line 13 x 9 in. baking pan with foil.  Coat with 
  vegetable cooking spray.  Combine first seven ingredients in bowl. Beat 
  sugar, pineapple, oil and vanilla in mixer bowl until smooth. Beat in dry 
  ingredients until just combined.  Stir in carrots. Beat egg whites in small 
  mixer bowl to stiff peaks.  Fold into carrot mixture in 2 batches with 
  rubber spatula.  Pour batter into pan. Bake 40 min. or until toothpick 
  comes out clean.  Cool in pan on wire rack. Invert cake onto wax paper; 
  remove pan and foil. Cut into 16 pieces.