Name: Flax Seed Carrot Cake
Ingredients: 3 egg whites; 2/3 cup white sugar; 0.25 cup nonfat milk; 1/3 cup applesauce; 1 teaspoon vanilla extract; 0.25 teaspoon almond extract; 1 1/3 cups whole wheat flour; 2/3 cup all-purpose flour; 2 tablespoons ground flax seed; 2 teaspoons ground cinnamon; 0.5 teaspoon ground nutmeg; 0.5 teaspoon ground cloves; 1 teaspoon baking soda; 1/3 cup chopped walnuts; 0.25 cup raisins; 0.5 (8 ounce) can crushed pineapple, drained; 1 cup grated carrot

Ingredients

3 egg whites
2/3 cup white sugar
0.25 cup nonfat milk
1/3 cup applesauce
1 teaspoon vanilla extract
0.25 teaspoon almond extract
1 1/3 cups whole wheat flour
2/3 cup all-purpose flour
2 tablespoons ground flax seed
2 teaspoons ground cinnamon
0.5 teaspoon ground nutmeg
0.5 teaspoon ground cloves
1 teaspoon baking soda
1/3 cup chopped walnuts
0.25 cup raisins
0.5 (8 ounce) can crushed pineapple, drained
1 cup grated carrot

Steps

Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9×5 inch loaf pan with vegetable cooking spray.
Whisk together the egg whites, sugar, milk, applesauce, vanilla, and almond extract in a small bowl; mix until well blended. In a large bowl, sift together the flour, whole wheat flour, flax seed, cinnamon, nutmeg, cloves, and baking soda. Mix the egg into the flour; stir until well blended. Fold in the walnuts, raisins, carrot, and drained pineapple. Pour batter into the prepared pan.
Bake in preheated oven until a toothpick inserted into the center comes out clean (but not necessarily dry), about 40 minutes. Set aside to cool for 10 to 20 minutes before refrigerating overnight.