Low-fat Carrot Cake

Preheat oven to 180 C / Gas 4. Line a 20x30cm (9x13 in) cake tin with baking parchment (or lightly grease with olive oil).

In large mixing bowl, beat egg whites. Slowly beat in sugar, then apple purée, skimmed milk and vanilla. Stir in cloves, nutmeg, cinnamon, bicarbonate of soda and flour.

In a food processor or blender, roughly process the pineapple with all of its juice.

Stir into the mixture, one ingredient at a time, the pineapple, carrots, walnuts and sultanas. Pour the mixture into the prepared tin.

Bake for 35 to 40 minutes in preheated oven. Cake is done when skewer inserted in centre comes out clean.