Skinny Carrot Cake

01Method

1. 1

   Heat the oven to 350°F (175°C). Coat an 8-inch round cake pan with cooking spray and set aside.

2. 2

   In a large bowl, whisk together the flour, both sugars, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt until evenly combined.

3. 3

   In a separate small bowl, combine the egg whites with the vanilla extract and beat with an electric mixer until light and fluffy.

4. 4

   Run the carrots through a food processor, pulsing just until finely grated — stop before they turn to pulp, about 2 to 5 seconds.

5. 5

   Add the processed carrots and applesauce to the flour mixture and stir well. Gently fold in the beaten egg whites until the batter is fully uniform, then transfer to the prepared pan.

6. 6

   Bake until a knife inserted in the center comes out clean and the edges begin to pull away from the pan, 27 to 30 minutes. Transfer to a wire rack and allow to cool completely before serving.