Carrot Cake
| Yield: | 1 Servings |
| Categories: |
| 1 | cn | (20 oz) crushed pinneaple; drained |
| 12 | oz | Dried prunes; pureed with the juice from the pineapple |
| 2 | c | Sugar |
| 3/4 | c | Pureed prunes above |
| 4 | Egg whites | |
| 2 | ts | Vanilla |
| 2 1/4 | c | Flour |
| 2 | ts | Baking soda |
| 2 | ts | Cinnamon |
| 1 | ts | Nutmeg |
| 1/2 | ts | Seasalt |
| 3 | c | Grated carrots |
| 1 | c | Rasins ( optional) |
| 1 | cn | Pinneaple |
| CREAM CHEESE FROSTING | ||
| 6 | oz | Fat free cream cheese |
| 3 | c | Powdered sugar |
| 1 | ts | Vanilla |
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