Lowfat Carrot Cake

* 4 cups grated carrots (spooned, not packed into cup)
* 2 cups sugar
* 1 can (8 ounce) crushed pineapple
* 1 cup prune puree (see below)
* 4 large egg whites
* 2 teaspoons vanilla
* 2 cups flour
* 2 teaspoons baking soda
* 2 teaspoons cinnamon
* 1/2 teaspoon salt
* 3/4 cup shredded or flaked coconut

Preheat oven to 375°. Coat a 9x13 inch baking pan with vegetable cooking spray; set aside. In a large bowl combine carrots, sugar, pineapple, prune puree, egg whites and vanilla; stir to blend thoroughly. Top with Cream Cheese Frosting.

Add remaining ingredients except coconut. Mix completely. Gently stir in coconut. Spread batter in prepared pan; bake about 45 minutes until toothpick inserted into center comes out clean. Cool on rack.

Prune Puree
Combine 1 1/3 cups (8 ounces) pitted prunes and 6 tablespoons water in container of food processor. Pulse on and off until prunes are finely chopped. Makes one cup.