| 1 | Directions: cake: preheat oven to 350 degrees. |
| 2 | Coat the inside of three 9 inch layer cake pans with vegetable oil cooking spray. |
| 3 | Line the bottoms with wax paper and set aside. |
| 4 | Spread walnuts in a pie plate and bake 8 - 10 minutes, or until fragrant. |
| 5 | Let cool and chop coarsely. |
| 6 | In a medium size bowl, stir together flour, cinnamon, baking powder, soda and salt. |
| 7 | In a large bowl, whisk together eggs and egg whites. |
| 8 | Add sugar, prune puree and oil and whisk until smooth. |
| 9 | Add the flour mixture to the egg mixture and stir with a wooden spoon until blended. |
| 10 | Stir in carrots, pineapple and the toasted walnuts. |
| 11 | Divide the batter among the prepared pans and bake 30 to 35 minutes, or until a cake tester inserted in the center comes out clean. |
| 12 | Let cool for 5 minutes in the pan on a rack. |
| 13 | Loosen edges and invert cakes onto racks. |
| 14 | Peel off paper and let cool completely. |
| 15 | Place 1 cake layer on a serving plate, spread a scant ?cup cream cheese frosting over it. |
| 16 | Top with another cake layer and spread another scant ?cup frosting. |
| 17 | Place the third layer on top and spread top and sides with remaining frosting. |
| 18 | Cream frosting: in a mixing bowl,combine cream cheese, sugar and vanilla; beat with an electric mixer until smooth and creamy. |
| 19 | Prune puree: to make prune puree, combine 6 oz (1 cup) pitted prunes with 6 tbsp. hot water in a food processor and process util smooth. |
| 20 | Makes 1 cup. |
| 21 | Note: one cup puree contains 407 calories and 1 gram fat. |
| 22 | 1 cup of butter contains 1,600 calories and 182 grams of fat. |
| 23 | 1 cup of oil contains 1,944 calories and 218 grams fat. |
| 24 | Makes 16 servings each 310 calories, 6 gram protein, 10 gram carbohydrates, 392 milligrams sodium, 34 milligrams colesterol |
