Reduced-Fat Carrot Cake
| Yield: | 1 Servings |
| Categories: | Cakes, Vegetables, Low-Calorie |
| REDUCED-FAT CARROT CAKE | ||
| 1/4 | c | Walnuts |
| 2 1/2 | c | Sifted cake flour |
| 2 | ts | Cinnamon |
| 2 | ts | Baking powder |
| 1 1/2 | ts | Bakeing soda |
| 1 | ts | Salt |
| 2 | lg | Eggs |
| 2 | lg | Egg whites |
| 2 | c | Sugar |
| 1 | c | Prune puree (see below) |
| 1/2 | c | Vegetable oil |
| 2 | c | Grated carrots (5-6 small) |
| 8 | oz | Crushed pineapple, (8 oz) thoroughly drained |
| Frosting (see below) | ||
| FROSTING | ||
| 12 | oz | Low-fat cream cheese, softened |
| 1/2 | c | Confectioners' sugar |
| 1 1/2 | ts | Pure vanilla extract |
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