4 cs. grated carrots
2 cs. sugar
1 can crushed pineapple (8 ozs.)
1 c. prune puree
4 large egg whites
2 tsps. vanilla
2 cs. flour
2 tsps. baking soda
2 tsps. cinnamon
1/2 teaspoon salt
3/4 c. shredded coconut meat
Preheat oven to 375F. Coat a 9×13-inch baking pan with nonstick cooking spray; set aside. In large bowl, combine carrots, sugar, pineapple, prunes, egg whites and vanilla; stir to blend thoroughly. Add remaining ingredients except coconut; mix completely. Gently stir in coconut.
Spread batter in prepared pan; bake about 45 minutes until pick inserted in center comes out clean. Cool on rack. Cut into squares to serve.
NOTE:
Can substitute jarred baby food prunes (about 4 2-1/2 oz jars)
Makes 12 servings.
Calories…..309……Fat…..2 g…..Carbs…..70 g…..Fiber…..3.6 g Sodium…..282 mg.