Low Fat Carrot Cake

By Hklbrries

Ingredients

• Prune Puree:
• 4 cups grated carrots (spooned, not packed into cup)
• 2 cups sugar
• 1 (8 ounce) can crushed pineapple
• 1 cup prune puree or prepared prune butter
• 4 large egg whites
• 2 tsp vanilla
• 2 cups flour
• 2 tsp baking soda
• 2 tsp cinnamon
• 1/2 tsp salt
• 3/4 cup shredded or flaked coconut
• 1 1/3 cups (8 ounces) pitted prunes
• 6 tbsp butter

Preparation

Step 1

Preheat oven to 375 F. Coat a 9-by-13-inch baking pan with vegetable cooking spray; set aside.

In large bowl combine carrots, sugar, pineapple, prune puree or prune butter, 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 into center comes out clean. Cool on rack. Cut into 3-by-3 1/4-inch squares.

Prune Puree: Combine pitted prunes and water in container of food processor. Pulse on and off until prunes are finely chopped. (Fat-free prune butter may be available in the jam and jelly or baking section of your supermarket).