Recipe: Carrot Cake with Cream Cheese Frosting (low fat with homemade prune puree)

CARROT CAKE WITH CREAM CHEESE FROSTING

1 1/4 cups pitted prunes, halved
1/2 cup hot water
2 cups all-purpose flour
2 tsp. ground cinnamon
1 1/2 tsp. baking soda
1/2 tsp. salt
4 cup shredded carrots
2 cups sugar
1/2 cup pineapple juice
1/2 cup egg substitute
2 tsp. vanilla extract
Cream Cheese Frosting (recipe follows)
1/2 cup chopped pecans (optional)

Preheat oven to 350 degrees F. Coat a 9x13-inch pan with vegetable oil spray.

Combine the prunes and 1/2 cup hot water in a food processor or blender. Process or blend until finely chopped, scraping down sides occasionally. Set aside.

In a medium mixing bowl, combine the flour, cinnamon, baking soda, and salt. Set aside.

In a large bowl, mix prune puree, carrots, sugar, juice, egg substitute, and vanilla. Add the flour mixture, stirring well until blended. Pour into prepared pan.

Bake at 350 degrees for 30-40 minutes or until a toothpick comes out clean. Cool on a wire rack.

Dust with powdered sugar or cover with frosting.

CREAM CHEESE FROSTING

1 3/4 cups powdered sugar
1 (8 oz) package fat free cream cheese, at room temperature
1 tsp. vanilla extract

Very carefully mix the ingredients for the frosting together with a wire whisk, only until blended. (Fat free cream cheese will break down if overmixed.) Spread on the cooled cake. Sprinkle chopped pecans over if desired. That will add more fat grams.

Makes 1 (13x9-inch) cake, 12 servings
From: RisaG., NJ
Adapted from source: So Fat, Low Fat, No Fat by Betty Rohde