Low Fat Carrot Cake
|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|
|Flour||2 Cup (32 tbs)|
|Baking soda||2 Teaspoon|
|Coconut||3⁄4 Cup (12 tbs), shredded or flaked|
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.