Carrot Cake ( Low Fat )

4 cups grated carrots (spooned, not packed into cup)

2 teaspoons cinnamon

2 cups sugar

1/2 teaspoon salt

1 can (8 ounce) crushed pineapple

3/4 cup shredded or flaked coconut

1 cup prune puree (see below)

4 large egg whites

2 teaspoons vanilla

2 cups flour

2 teaspoons baking soda

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.