Carrot Cake
Yield: 12 servings
Ingredients:
- 1 1/3 cups pitted prunes
- 6 tablespoons water
- 4 cups grated carrots
- 1 cup brown sugar, firmly packed
- 1 cup sugar
- 1 cup juice-packed crushed pineapple
- 4 egg whites, lightly beaten
- 2 cups cake flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
Directions:
- Preheat oven to 375 degrees. Use a 9-by-3 inches nonstick baking pan or spray a pan with vegetable cooking spray.
- Place prunes and water in a blender or food processor to 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.
- Transfer batter to baking pan. Bake for 45 minutes or until a wooden pick inserted in the center of the cake comes out clean.
Nutrional Value
Calories Per Serving: 248
Fat: 0.3g
Cholesterol: 3g
Protein: 3g
Carbohydrates: 60 g
Dietary Fiber 2.5 g
Sodium: 175 mg