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Low Fat Carrot Cake


4 cs. grated carrots
2 cs. sugar
1 can crushed pineapple (8 ozs.)
1 c. prune puree
4 large egg whites
2 tsps. vanilla
2 cs. flour
2 tsps. baking soda
2 tsps. cinnamon
1/2 tsp. salt
3/4 c. shredded coconut meat

Preheat oven to 375F. Coat a 9x13-inch 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.

NOTE:
Can substitute jarred baby food prunes (about 4 2 1/2 oz jars)

Makes 12 servings.

Calories.....309......Fat.....2 g.....Carbs.....70 g.....Fiber.....3.6 g Sodium.....282 mg.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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