Recipe - Lowfat Carrot Cake

4 cup Grated carrots
2 cup Sugar
1 cn Crushed pineapple; (8 oz)
1 cup Prune puree; * see note
4 lg Egg whites
2 teaspoon Vanilla
2 cup Flour
2 teaspoon Baking soda
2 teaspoon Cinnamon
One half teaspoon Salt
Three fourths cup Shredded coconut meat

Preheat oven to 375F. Coat a 9x13inch baking pan with nonstick cooking
spray; set aside. In large bowl, combine carrots, sugar, pineapple, prunes,
egg whites and vanilla; stir to blend thoroughly. Add remaining ingredients
except coconut; mix completely. Gently stir in coconut. Spread batter in
prepared pan; bake about 45 minutes until pick inserted in center comes out
clean. Cool on rack. Cut into squares to serve.

* can substitute jarred baby food prunes (about 4 2 One half ounce jars)

NOTES : Nutritional data per serving: calories: 309 fat: 2g calories from
fat: 7% carbohydrates: 70g sodium: 282mg fiber: 3.6g

Recipe by: California Prune Board

Posted to EATLF Digest by "Pallotta,Nancy" nancye@neo.rr.com on Jun 14,
1999, converted by MM_Buster v2.0l.