Guilt-Free Carrot Cake


Submitted By: Katherine Young

Ingredients

  • 6 ounces pitted prunes
  • 6 tablespoons hot water
  • 21/2 cups sifted flour
  • 2 teaspoons cinnamon
  • 2 teaspoons baking powder
  • 11/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 2 large egg whites
  • 2 cups sugar
  • 1/3 cup vegetable oil
  • 1/4 cup walnuts
  • 2 cups grated carrots (5-6 small carrots)
  • 1 (8-ounce) can crushed pineapple, drained

    • Instructions


    Combine pitted prunes with hot water in a food processor; puree until smooth. Set aside.
    Preheat oven 350°. Coat the insides of three 9-inch round cake pans with nonstick
    cooking spray. Line the bottoms with wax paper.
    In a medium bowl, stir together flour, cinnamon, baking powder, baking soda, and salt. In a large bowl, whisk together the eggs and egg whites. Add sugar, prune puree, and oil; whisk until smooth. Add flour mixture to egg mixture and stir with a wooden spoon until blended. Stir in walnuts, carrots, and pineapple.
    Divide batter among the cake pans and bake for 30-35 minutes or until a toothpick or knife inserted in the center comes out clean. Cool for five minutes in the pan on a rack. Loosen edges and flip cake upside down onto rack. Peel off wax paper and cool completely.
    Frosting:
    16 ounces low-fat cream cheese, softened
    3/4 cup powdered sugar
    2 teaspoons pure vanilla extract
    In a mixing bowl, combine frosting ingredients with mixer until smooth and creamy. Frost between layers and top and sides of cooled cake.
    Note: No one can tell there are prunes in this cake! It is just as good and has about
    one-third the fat of a regular carrot cake.