Carrot Cake
Makes 12 servings

4 cups grated carrots
2 cups sugar
1 can (8 oz.) crushed pineapple
1 cup Solo, Simon Fischer or Baker brand prune plum lekvar filling
4 large egg whites (I use Balas dry egg whites)
2 tsp vanilla
2 cups flour (I use part whole wheat)
2 tsp baking soda
2 tsp cinnamon
1/2 tsp salt

Prehat oven to 375. Coat a 9 X 13 pan with vegetable spray.

Combine carrots, sugar, pineapple, lekvar, egg whites and vanilla; blend thoroughly. Add remaining ingredients; mix completely.

Spread batter in pan; bake about 45 miutes until toothpick comes ot clean from the center of the cake. Cool & slice.