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Carrot Cake

Drain 1 20oz. can of crushed pinneaple
Puree 12oz of dried prunes with the juice.

2 cups sugar
3/4 cup of pureed prunes above
4 egg whites
2 teaspoons vanilla
2 1/4 cups flour	
2 teaspoons each of baking soda and cinnamon
1 teaspoon of nutmeg
1/2 teaspoon of seasalt
3 cups of grated carrots
1 cup rasins ( optional)
1 can of pinneaple
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
6 oz. of fat free cream cheese
3 cups powdered sugar
1 teaspoon of vanilla
Beat with rotary mixer till smooth  and creamy.  Spread on cake
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.