Ingredients:
2 cup flour, all purpose
2 teaspoons cinnamon
1 teaspoons baking powder
1 teaspoons baking soda
3/4 teaspoons Salt
1/4 teaspoons nutmeg
1 can crushed pineapple
3 tablespoons olive oil
1 teaspoons vanilla
3 Carrots, grated
3 egg whites
1 pinch Cloves
1 tablespoon honey

Directions:
Preheat oven to 350F. Line 13 x 9 in. baking pan with foil. Coat with vegetable cooking spray. Combine first seven ingredients in bowl. Beat honey, pineapple, oil and vanilla in mixer bowl until smooth. Beat in dry ingredients until just combined. Stir in carrots. Beat egg whites in small mixer bowl to stiff peaks. Fold into carrot mixture in 2 batches with rubber spatula. Pour batter into pan.
Bake for 40 minutes or until toothpick comes out clean. Cool in pan on wire rack. Invert cake onto wax paper; remove pan and foil. Cut into 16 pieces.