Dessert: Carrot Cake

 What You Do

1. Preheat the oven to 400°F.
2. Lightly coat a 9 x 13 cake pan with cooking spray. Dust with flour and tap out excess.
3. Whisk together egg whites, yogurt, canola oil, applesauce, brown sugar, and vanilla extract in a large bowl.
4. In a separate bowl, sift together the flour, baking soda, baking powder, salt (if you’re using it), nutmeg, and cinnamon.
5. In 3 parts, add dry ingredients to wet ingredients, stirring until just incorporated (don’t over-mix).
6. Mix in the shredded carrots.
7. Drain the juice from the pineapple.  (If you want, you can keep the juice—makes a nice drink.) Stir the drained pineapple and raisins into the cake batter.
8. Spoon the batter into the prepared pan, smoothing the top with the back of a spoon.
9. Bake for 40 to 45 minutes, until a tester (a knife or a toothpick) inserted in the center comes out clean.
10. Cool in the pan on a rack for 10 minutes. Slide a knife around the edges of the pan to loosen the cake. Invert onto the rack to cool completely.
11. When the cake has cooled, you can frost it, if you want.