Low Fat Carrot Cake

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 12
• 4 cups carrots, grated
• 2 cups sugar
• 1 (8 ounce) can pineapple, 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

Recipe

• 1 preheat oven to 375°f.
• 2 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.
• 3 add remaining ingredients except coconut; mix completely.
• 4 gently stir in coconut. spread batter in prepared pan; bake about 45 minutes until pick inserted in center comes out clean.
• 5 cool on rack.
• 6 cut into squares to serve. note; can substitute jarred baby food prunes (about 4 2 1/2 oz jars) makes 12 servings.