4 cups grated carrots (spooned, not packed into cup)
2 cups sugar
1 can (8 oz) crushed pineapple
1 cup prune plum lekvar filling
4 large egg whites
2 teaspoons vanilla
2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
3/4 cup shredded or flaked coconut
Preheat oven to 375° F. Coat a 9 x 13-inch baking pan with vegetable cooking spray and set aside. In large bowl combine carrots, sugar, pineapple, lekvar, egg whites and vanilla; stir to blend thoroughly. Add remaining ingredients except coconut; mix completely. Gently stir in coconut.
Spread batter in prepared pan and bake about 45 minutes or until cake tester inserted in center comes out clean.
Cool on rack. Cut into 3 x 31/4-inch squares.
| Calories | Fat | Cal. from Fat | Carb. | Chol. | Sodium | Fiber |
| 309 | 2 | 7% | 70g | 0 | 282mg | 3.6g |
| For comparison, a traditional carrot cake contains: | ||||||
| 439 | 22g | 44% | 58g | 55mg | 280mg | 2.2g |