| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Meats | California | Dessert, Low fat, Cakes | 12 | servings |
INGREDIENTS
| 4 | c | Grated carrots |
| 2 | c | Sugar |
| 1 | cn | Crushed pineapple; (8 oz) |
| 1 | c | Prune puree; * see note |
| 4 | lg | Egg whites |
| 2 | ts | Vanilla |
| 2 | c | Flour |
| 2 | ts | Baking soda |
| 2 | ts | Cinnamon |
| 1/2 | ts | Salt |
| 3/4 | c | Shredded coconut meat |
INSTRUCTIONS
Preheat oven to 375F. Coat a 9x13-inch baking pan with nonstick cooking spray; set aside. In large bowl, combine carrots, sugar, pineapple, prunes, egg whites and vanilla; stir to blend thoroughly. Add remaining ingredients except coconut; mix completely. Gently stir in coconut. Spread batter in prepared pan; bake about 45 minutes until pick inserted in center comes out clean. Cool on rack. Cut into squares to serve. * can substitute jarred baby food prunes (about 4 2 1/2 oz jars) NOTES : Nutritional data per serving: calories: 309 fat: 2g calories from fat: 7% carbohydrates: 70g sodium: 282mg fiber: 3.6g Recipe by: California Prune Board Posted to EAT-LF Digest by "Pallotta,Nancy" <nancye@neo.rr.com> on Jun 14, 1999, converted by MM_Buster v2.0l.
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