Low Fat Carrot Cake
4 cups carrots, grated
2 cups sugar
1 (8 ounce) can pineapples, crushed
1 cup prune puree
4 large egg whites
2 teaspoons vanilla
2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
3/4 cup coconut meat, shredded
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. NOTE; can substitute jarred baby food prunes (about 4
2 1/2 oz jars) Makes 12 servings.