|Sifted cake flour||2 1⁄2 Cup (40 tbs)|
|Ground cinnamon||2 Teaspoon|
|Baking powder||2 Teaspoon|
|Baking soda||1 1⁄2 Teaspoon|
|Egg whites||2 Large|
|Sugar||2 Cup (32 tbs)|
|Prune puree||1 Cup (16 tbs)|
|Vegetable oil||1⁄3 Cup (5.33 tbs) (Preferably Canola Oil)|
|Carrots||6 Small, grated to make 2 cups|
|Canned crushed pineapple||8 Ounce, thoroughly drained (1 Can)|
|Walnuts||1⁄4 Cup (4 tbs), toasted and chopped|
To make cake: Coat the inside of three 9-inch round layer-cake pans with nonstick cooking spray.
Line the bottoms with wax paper; set aside.
Preheat oven to 350 degrees F.
In a medium-sized bowl, stir together flour, cinnamon, baking powder, baking soda and salt.
In a large bowl, whisk together eggs and egg whites.
Add sugar, prune puree and oil and whisk until smooth.
Add the flour mixture to the egg mixture and stir with a wooden spoon until blended.
Stir in carrots, pineapple and the toasted walnuts.
Divide the batter among the prepared pans and bake for 30 to 35 minutes, or until a cake tester inserted in the center comes out clean.
Cool for 5 minutes in the pan on a rack.
Loosen edges and invert cakes onto racks.
Peel off paper and cool completely.