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Associate.com - Share Your Recipe!

Recipe Name: Lowfat Carrot Cake Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Cakes Comments:
Course: Dessert  
Difficulty:
Preparation Time:
Number of Servings: 12

Ingredients:
4 Cup(s) Grated carrots
2 Cup(s) Sugar
1 Crushed pineapple, 8 oz
1 Cup(s) Prune puree, * see note
4 Egg whites
2 Teaspoon(s) Vanilla
2 Cup(s) Flour
2 Teaspoon(s) Baking soda
2 Teaspoon(s) Cinnamon
1/2 Teaspoon(s) Salt
3/4 Cup(s) Shredded coconut meat
Directions:
Preheat oven to 375F. Coat a 9x13-inch baking pan with nonstick
cookingspray; set aside. In large bowl, combine carrots, sugar,
pineapple,prunes, egg whites and vanilla; stir to blend thoroughly. Add
remainingingredients except coconut; mix completely. Gently stir in
coconut.Spread batter in prepared pan; bake about 45 minutes until pick
insertedin center comes out clean. Cool on rack. Cut into squares to
serve. can substitute jarred baby food prunes (about 4 2 1/2 oz
jars)NOTES : Nutritional data per serving: calories: 309 fat: 2g
caloriesfrom fat: 7% carbohydrates: 70g sodium: 282mg fiber: 3.6gRecipe
by: California Prune BoardPosted to EAT-LF Digest by "Pallotta,Nancy"
<nancye@neo.rr.com> on Jun14, 1999, converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 281
Calories From Fat: 16
Total Fat: 1.9g
Cholesterol: 0mg
Sodium: 370.8mg
Potassium: 264mg
Carbohydrates: 63.4g
Fiber: 3.3g
Sugar: 37.5g
Protein: 4.2g


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