Carrot Cake

Yields: 16
Ingredients
1 cup titted prunes
3 tablespoons water
4 cups coarsely shredded carrot
2 cups sugar
2 teaspoons vanilla extract
4 egg whites
1 (8-ounce) can unsweetened crushed pineapple, undrained
2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup shredded sweetened coconut
Vegetable cooking spray.

Instructions
Place prunes and water in a food processor; process until smooth. Combine prune puree, carrot, sugar, vanilla, egg whites, and pineapple in a bowl; stir until well-blended. Combine flour, baking soda, cinnamon, and salt; stir well. Add flour mixture to carrot mixture, stirring just until moistened. Stir in coconut. Spoon into a 13 x 9-inch baking pan coated with cooking spray. Bake at 375 degrees for 45 minutes; let cool completely on a wire rack. Yield: 16 servings.

Nutrition Information
CALORIES 228 (8% from fat); PROTEIN 3.1g; FAT 2g (sat 1.5g, mono 0.1g, poly 0.2g); CARB 51g; FIBER 2.5g; CHOL 0mg; IRON 1.4mg; SODIUM 213mg; CALC 23mg