2 c. flour
2 tsp. cinnamon
1 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
1/4 tsp. nutmeg
Pinch of cloves
1 1/2 c. sugar
1 (8 oz.) can crushed pineapple, in juice
3 tbsp. oil
1 tsp. vanilla
3 c. carrots, shredded
3 lg. egg whites

Preheat oven to 350 degrees. Spray a 9 x 13 inch pan with Pam. Combine first 7 ingredients. Beat sugar, pineapple, oil and vanilla until smooth. Beat in dry ingredients. Stir in carrots. Beat egg whites until stiff. Fold into carrot mixture. Pour into pan. Bake 40 minutes. Cool in pan on rack. Remove from pan and ice.

MOLASSES ICING:

2 egg whites
1/2 c. sugar
1/2 tsp. cream of tartar
Pinch of salt
2 tbsp. molasses

Combine egg whites, sugar, cream of tartar and a pinch of salt in double boiler. Beat for 5 minutes at high speed over simmering water. Transfer to bowl. Add 2 tablespoons molasses. Beat at high speed until stiff.