2/3 cup sugar
3 Tbsp. margarine, softened
3 Tbsp. all purpose flour
1 1/4 cup evaporated skimmed milk
1 1/4 cups grated carrots
1/2 tsp. ground cinnamon
2 egg whites
Combine sugar and margarine in a medium bowl. Beat at medium speed of an electric mixer until light and fluffy.
Stir in flour. Add eggs, 1 at a time, beating well after each addition. Add milk, carrot, and cinnamon; stir well. Beat egg whites in a small bowl at high speed of an electric mixer until soft peaks form. Gently fold egg white into carrot mixture. Spoon mixture into and 8 inch round cakepan coated with nonstick cooking spray. Bake at 425*F for 15 minutes; reduce heat to 350*F and bake an additional 20 minutes or until knife inserted in center comes out clean.