| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | cn | (20 oz) crushed pinneaple; drained |
| 12 | oz | Dried prunes; pureed with the juice from the pineapple |
| 2 | c | Sugar |
| 3/4 | c | Pureed prunes above |
| 4 | Egg whites | |
| 2 | ts | Vanilla |
| 2 1/4 | c | Flour |
| 2 | ts | Baking soda |
| 2 | ts | Cinnamon |
| 1 | ts | Nutmeg |
| 1/2 | ts | Seasalt |
| 3 | c | Grated carrots |
| 1 | c | Rasins ( optional) |
| 1 | cn | Pinneaple |
| 6 | oz | Fat free cream cheese |
| 3 | c | Powdered sugar |
| 1 | ts | Vanilla |
INSTRUCTIONS
CREAM CHEESE FROSTING Preheat oven to 375 degrees F. Coat a 13 x9 baking pan with Pam. In bowl combine sugar, prunes, egg whites, and vanilla. Add nutmeg and salt, baking soda, and cinnamon. Add flour. Stir in carrots, pineapple and raisins. Spread batter into pan. Pake 30 to 35 min. Be sure not to over bake. Cool Cream Cheese Frosting: Beat with rotary mixer till smooth and creamy. Spread on cake Enjoy Note: if you want you can subistute apple juice for the pineapple juice in the prunes. Save the rest of the prunes to bake with. Posted to fatfree digest V97 #272 by Fred & Donna Wellman <sewsew@velocity.net> on Nov 21, 1997
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