Reduced Fat Carrot Cake
Sifted cake flour
Grated carrots (5 to 6,
8oz crushed pineapple
-----CREAM CHEESE FROSTING-----
Low fat cream cheese
Pure vanilla extract
Preheat oven to 350 degrees. Coat the inside of three 9 inch layer cake pans with vegetable oil cooking spray. line the bottoms with wax paper and set aside.
Spread walnuts in a pie plate and bake 8 - 10 minutes, or until fragrant.
Let cool and chop coarsely.
In a medium size bowl, stir together flour, cinnamon, baking powder, soda and salt. In a large bowl, whisk together eggs and egg whites. Add sugar, prune puree and oil and whisk until smooth. Add the flour mixture to the egg mixture and stir with a wooden spoon until blended.
Stir in carrots, pineapple and the toasted walnuts. Divide the batter among the prepared pans and bake 30 to 35 minutes, or until a cake tester inserted in the center comes out clean. Let cool for 5 minutes in the pan on a rack. Loosen edges and invert cakes onto racks. Peel off paper and let cool completely.
Place 1 cake layer on a serving plate, Spread a scant 1/2 cup cream cheese frosting over it. Top with another cake layer and spread another scant 1/2 cup frosting. Place the third layer on top and spread top and sides with remaining frosting.
In a mixing bowl,combine cream cheese, sugar and vanilla; beat with an electric mixer until smooth and creamy.
To make prune puree, combine 6 oz (1 cup) pitted prunes with 6 tbsp. hot water in a food processor and process util smooth. Makes 1 cup.
One cup puree contains 407 calories and 1 gram fat. 1 cup of butter contains 1,600 calories and 182 grams of fat. 1 cup of oil contains 1,944 calories and 218 grams fat.
Makes 16 servings each 310 calories, 6 gram protein, 10 gram carbohydrates, 392 milligrams sodium, 34 milligrams colesterol.
From United Features Syndicate as seen in March 1993 Food Section of Houston Chronicle