Low-Fat Carrot Cake

• 4 c. grated carrots (not packed, but spooned into cup)
• 2 c. sugar
• 1 (8 oz.) can crushed pineapple
• 1 c. prune puree
• 4 large egg whites
• 2 tsp. vanilla
• 2 c. flour
• 2 tsp. baking soda
• 2 tsp. cinnamon
• 1/2 tsp. salt
• 3/4 c. shredded or flaked coconut

1. Preheat oven to 375u0b0.
2. Coat
3. a 9 x 13-inch baking pan with vegetable cooking spray. Set aside.
4. In
5. a large bowl, combine carrots, sugar, pineapple, prune puree, egg whites and vanilla. Stir to blend thoroughly.
6. Add remaining ingredients except coconut.
7. Mix completely.
8. Gently stir in coconut.
9. Spread batter in prepared pan.
10. Bake about 45 minutes, until toothpick inserted into center comes out clean.
11. Cool on rack.
12. Cut into 3 x 3-inch squares.
13. Makes 12 servings.

carrots, sugar, pineapple, puree, egg whites, vanilla, flour, baking soda, cinnamon, salt, coconut

Taken from www.cookbooks.com/Recipe-Details.aspx?id=833833 (may not work)