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Watkins Light Carrot Cake

1/3 Cup Whole Wheat Pastry Flour
1/3 Cup Unbleached White Flour
2 Tbsp. Cornstarch
1 teas. Watkins Baking Powder
1/2 teas. Watkins Ground Ginger
1/2 teas. Watkins Ground Nutmeg
3 Eggs, separated
1/4 teas. Cream of Tartar
1/3 Cup Honey
1 teas. Watkins Vanilla, Original Double-Strength
1 Cup Grated Cooked Carrots

Preheat oven to 350°F. Spray a 10-inch tube pan with Watkins Cooking Spray.

Sift together whole wheat pastry flour, unbleached white flour, cornstarch, baking powder, ginger, and nutmeg into a small bowl. In a medium bowl, beat together the egg yolks, honey, and Watkins Vanilla until light colored and thick for about 7 minutes. Fold in dry ingredients. Fold in carrots, then beaten egg whites. Turn into the prepared pan and bake on middle shelf of oven until top springs back when lightly pressed for 20-25 minutes. Invert pan on wire rack and cool completely before removing cake from pan.

Makes 10 servings

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