|Pitted prunes||1 1⁄3 Cup (21.33 tbs)|
|Grated carrots||4 Cup (64 tbs)|
|Brown sugar||1 Cup (16 tbs), firmly packed|
|Sugar||1 Cup (16 tbs)|
|Crushed pineapple||1 Cup (16 tbs), juice packed|
|Egg whites||4 , lightly beaten|
|Cake flour||2 Cup (32 tbs)|
|Baking soda||2 Teaspoon|
|Ground cinnamon||1 Teaspoon|
Preheat oven to 375 degrees.
Use a nonstick 9-by-l3-inch baking pan or line a baking pan with a baking pan liner or lightly spray with vegetable cooking spray.
Place prunes and water in a blender or food processor and puree.
Combine prune puree, carrots, brown sugar, sugar, pineapple, and egg whites in a mixing bowl.
Combine cake flour, baking soda, and cinnamon in a separate bowl.
Add wet ingredients to dry ingredients and stir until well combined.
Transfer batter to baking pan.
Bake for 45 minutes or until a wooden pick inserted in center of cake comes out clean.
Cool on a wire rack.
Slice into 12 pieces.
Variation â– Mix confectioners' sugar with orange juice for a butterless frosting.