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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Ingredients:
4 cups carrots, grated |
2 cups sugar |
1 (8 ounce) can pineapple, crushed |
1 cup prune puree |
4 large egg whites |
2 teaspoons vanilla |
2 cups flour |
2 teaspoons baking soda |
2 teaspoons cinnamon |
1/2 teaspoon salt |
3/4 cup coconut meat, shredded |
Directions:
1. Preheat oven to 375°F.
2. Coat a 9x13-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.
3. Add remaining ingredients except coconut; mix completely.
4. Gently stir in coconut. Spread batter in prepared pan; bake about 45 minutes until pick inserted in center comes out clean.
5. Cool on rack.
6. Cut into squares to serve. NOTE; can substitute jarred baby food prunes (about 4 2 1/2 oz jars) Makes 12 servings.
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