SERVES: 8 COOK TIME: 45 minutes TOTAL TIME: 1 hour
4 cup grated carrots (spooned, not packed into cup)
2 cup sugar
1 can(8 oz) crushed pineapple
1 cup Simon Fischer Lekvar Prune Butter4 large egg whites
2 teaspoon vanilla
2 cup flour
2 teaspoon baking soda
2 teaspoon cinnamon
1⁄2 teaspoon salt
3⁄4 cup shredded or flaked coconut
To bake this carrot cake recipe, preheat your 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 309, Fat 2g, Cal. from Fat 7%, Carb. 70g, Chol. 0, Sodium 282mg, Fiber 3.6g
For comparison, a traditional carrot cake contains: Calories 439, Fat 22g, Cal. from Fat 44%, Carb. 58g, Chol. 55mg, Sodium 280mg, Fiber 2.2g