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LOW-FAT CARROT CAKE

Source of Recipe

TipWorld Recipes - e-mail

LOW-FAT CARROT CAKE

WW Points
Serves 12.

1 cup pitted prunes
3 tbsp water
4 cups carrots, coarsely shredded
2 cups sugar
2 tsp vanilla
4 egg whites
8 oz unsweetened crushed pineapple, drained
2 cups flour
2 tsp baking powder
1-1/2 tsp cinnamon
1/2 tsp baking soda
3/4 cup coconut

Preheat oven to 375ºF. Coat a 9"x13" baking dish with fat-free cooking spray.

Place prunes and water in a food processor or blender; process until smooth. Combine prune puree, carrots, sugar, vanilla, egg whites, and pineapple; mix well.

Sift together flour, baking powder, cinnamon, and baking soda. Stir into carrot mixture, stirring just until moistened. Gently stir in coconut. Spoon batter into prepared pan. Bake 45 minutes; cool on a wire rack.

Per serving: 291 cal, 2 g fat, 0 mg cholesterol, 66 g carbohydrates, 3 g fiber, 4 g protein, 147 mg sodium. ++++ WWP: 5