Low Fat Carrot Cake

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READY IN:
1hr
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375°F.
  2. 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.
  3. Add remaining ingredients except coconut; mix completely.
  4. Gently stir in coconut. Spread batter in prepared pan; bake about 45 minutes until pick inserted in center comes out clean.
  5. Cool on rack.
  6. Cut into squares to serve. NOTE; can substitute jarred baby food prunes (about 4 2 1/2 oz jars) Makes 12 servings.

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