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Carrot Cake with Prune Puree


4 c. grated carrots
2 c. sugar
8 oz. can crushed pineapple
1 c. prune puree (or purchased prune butter)
4 lg. egg whites
2 tsp. vanilla
2 c. flour
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
3/4 c. shredded or flaked coconut (optional)


Preheat oven to 375 degrees. Coat a 9"x13" baking pan with non-stick cooking spray; set aside.

Combine carrots, sugar, pineapple, prune puree, egg whites and vanilla in a large bowl; stir to blend thoroughly. Add remaining ingredients except coconut. Mix well. Gently stir in coconut. Spread batter in prepared pan and bake about 45 minutes or until center of cake springs back when lightly pressed. Cool in the pan.

To make prune puree, combine 1 1/3 cups (8 ounces) pitted prunes and 6 tablespoons water in a food processor. Pulse until prunes are finely chopped. Makes 1 cup.

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