Lowfat carrot cake

Yield: 12 servings

Measure Ingredient
4 cups Grated carrots
2 cups Sugar
1 can Crushed pineapple; (8 oz)
1 cup Prune puree; * see note
4 larges Egg whites
2 teaspoons Vanilla
2 cups Flour
2 teaspoons Baking soda
2 teaspoons Cinnamon
½ teaspoon Salt
¾ cup Shredded coconut meat

Preheat oven to 375F. Coat a 9x13-inch baking pan with nonstick cooking spray; set aside. In large bowl, combine carrots, sugar, pineapple, prunes, egg whites and vanilla; stir to blend thoroughly. Add remaining ingredients except coconut; mix completely. Gently stir in coconut. Spread batter in prepared pan; bake about 45 minutes until pick inserted in center comes out clean. Cool on rack. Cut into squares to serve.

* can substitute jarred baby food prunes (about 4 2½ oz jars) NOTES : Nutritional data per serving: calories: 309 fat: 2g calories from fat: 7% carbohydrates: 70g sodium: 282mg fiber: 3.6g Recipe by: California Prune Board Posted to EAT-LF Digest by "Pallotta,Nancy" <nancye@...> on Jun 14, 1999, converted by MM_Buster v2.0l.

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