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Low Fat Carrot Cake

Meal.Mates's picture
Ingredients
  Grated carrots 4 Cup (64 tbs), spooned (not packed) into cup
  Sugar 2 Cup (32 tbs)
  Canned crushed pineapple 8 Ounce (1 Can)
  Prune puree/Prepared prune butter 1 Cup (16 tbs)
  Egg whites 4 Large
  Vanilla 2 Teaspoon
  Flour 2 Cup (32 tbs)
  Baking soda 2 Teaspoon
  Cinnamon 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Coconut 3⁄4 Cup (12 tbs), shredded or flaked
Directions

Preheat oven to 375°.
Coat a 9 x 13 inch baking pan with vegetable cooking spray; set aside.
In a large bowl, combine carrots, sugar, pineapple, prune puree or butter, egg whites and vanilla.
Stir to blend thoroughly.
Add remaining ingredients, except coconut, and mix completely.
Gently stir in coconut.
Spread batter into prepared pan.
Bake about 45 minutes, until pick inserted into center comes out clean.
Cool on rack, then cut into 3 x 3 1/2 inch squares.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake

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