Carrot Cake
carrot cake low fat tiffany taylor 
 
serves 12. 
 
1 cup  pitted prunes
3 Tbsp  water
4 cup  carrots, coarsely shredded
2 cup  sugar
2 tsp  vanilla
4   egg whites
8 oz.  unsweetened crushed pineapple, drained
2 cup  flour
2 tsp  baking powder
1-1/2 tsp  cinnamon
1/2 tsp  baking soda
3/4 cup  coconut
 
preheat oven to 375 degrees f. coat a 9"x13" baking dish with fat-free 
cooking spray. place prunes and water in a food processor or blender; 
process until smooth. combine prune puree, carrots, sugar, vanilla, egg 
whites, and pineapple; mix well. sift together flour, baking powder, 
cinnamon, and baking soda. stir into carrot mixture, stirring just until 
moistened. gently stir in coconut. spoon batter into prepared pan. bake 
45 minutes; cool on a wire rack. 
 
 
 
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(ID: 4587) Mirror: rec.food.recipes: Sat, Dec 4, 2004


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