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Lowfat Carrot Cake
Artist: _
Categories: Dessert | Low fat | Cakes
Yield: 12 servings
Rating: 0
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Ingredients:
  • 4 c Grated carrots
  • 2 c Sugar
  • 1 cn Crushed pineapple; (8 oz)
  • 1 c Prune puree; * see note
  • 4 lg Egg whites
  • 2 ts Vanilla
  • 2 c Flour
  • 2 ts Baking soda
  • 2 ts Cinnamon
  • 1/2 ts Salt
  • 3/4 c Shredded coconut meat
Procedures:
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 2 1/2 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" on Jun 14,
1999, converted by MM_Buster v2.0l.
 
 
 
 

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