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
A Message from our Provider:
“An active faith can give thanks for a promise, though it be not as yet performed, knowing that God’s bonds are as good as ready money. #Matthew Henry”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!