Preheat oven to 350ºF.  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 cup of sugar
1/2 teaspoon of cream of tartar
A pinch of salt
2 tablespoons of 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.

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