Low Fat Carrot Cake

By carvalhohm

Ingredients

• 4 cups shredded carrots
• 2 cups sugar
• 1 (8-ounce) can crushed pineapple, drained
• 1 cup prune puree or prepared prune butter
• 4 egg whites
• 2 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 teaspoon baking soda
• 2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3/4 cup shredded or flaked coconut

Details

Servings 12
Cooking time 40mins
Adapted from mrfood.com

Preparation

Step 1

Preheat oven to 375 degrees F. Coat a 9- x 13-inch baking pan with cooking spray.

In a large bowl, combine carrots, sugar, pineapple, prune puree, egg whites, and vanilla. Stir to blend thoroughly. Add remaining ingredients except coconut. Mix completely. Gently stir in coconut, then spread batter into prepared baking pan.

Bake about 40 minutes or until a wooden toothpick inserted in center comes out clean. Cool on a rack, then cut into squares.

Using prune puree or prepared prune butter in place of oil allows us to enjoy baked goods that are low in fat, yet are rich, moist, and flavorful. Use it in a direct one-to-one substitution for butter, margarine, or oil in darker baked goods. Prune puree and prune butter are available ready to use (found in the jam & jelly or baking section of your supermarket), or you can make your own puree by combining 1-1/2 cups (8 ounces) pitted prunes and 6 tablespoons water in the container of a food processor; pulse on and off until the mixture is smooth.

It makes 1 cup.