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Carrot Cake Recipe
|Pitted prunes||1 1⁄3 Cup (21.33 tbs)|
|Grated carrots||4 Cup (64 tbs)|
|Brown sugar||1 Cup (16 tbs), firmly packed|
|Sugar||1 Cup (16 tbs)|
|Crushed pineapple||1 Cup (16 tbs), juice packed|
|Egg whites||4 , lightly beaten|
|Cake flour||2 Cup (32 tbs)|
|Baking soda||2 Teaspoon|
|Ground cinnamon||1 Teaspoon|
Serving size: Complete recipe
Calories 3974 Calories from Fat 65
% Daily Value*
Total Fat 7 g10.2%
Saturated Fat 0.02 g0.09%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 4517.7 mg188.2%
Total Carbohydrates 864 g288%
Dietary Fiber 63.8 g255.4%
Sugars 522.9 g
Protein 147 g294.8%
Vitamin A 56.7% Vitamin C 51.6%
Calcium 44.3% Iron 14%
*Based on a 2000 Calorie diet
Use a nonstick 9-by-l3-inch baking pan or line a baking pan with a baking pan liner or lightly spray with vegetable cooking spray.
Place prunes and water in a blender or food processor and puree.
Combine prune puree, carrots, brown sugar, sugar, pineapple, and egg whites in a mixing bowl.
Combine cake flour, baking soda, and cinnamon in a separate bowl.
Add wet ingredients to dry ingredients and stir until well combined.
Transfer batter to baking pan.
Bake for 45 minutes or until a wooden pick inserted in center of cake comes out clean.
Cool on a wire rack.
Slice into 12 pieces.
Variation â– Mix confectioners' sugar with orange juice for a butterless frosting.