Plum-Nutty Low-Fat Carrot Cake
A recipe from the Sneaky Kitchen
Preheat oven to 375 F. Spray a 9" x 13" baking pan thoroughly with cooking spray & set aside.
8-oz. can of crushed pineapple
1 cup (6 oz.) dried pitted plums (prunes)
1-1/2 cup sugar
2 Tablespoon. brown sugar
4 cups shredded carrots (not grated), lightly packed
2 eggs
1 Tablespoon vanilla
1-3/4 cups flour
1/4 cup ground flax seed
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1 cup walnut pieces, chopped
cooking spray

Put dried plums (prunes) in a small pan. Dump crushed pineapple into a plastic strainer placed over the pan. When pineapple is well drained, remove colander & place pineapple in a large bowl.

Bring dried plums to a boil, cover & reduce heat as low as possible.  Simmer, checking often, until most liquid is absorbed.

Add sugars to pineapple & mix. Shred carrots med-fine, & pack lightly into a measuring cup until you have 4 C. Add to pineapple mix & stir to coat.

Place eggs & vanilla in blender or processor. Add dried plums & any leftover juice. Process until very smooth. Add to carrot mixture & stir to blend.

Mix dry ingredients in another bowl. Add walnuts & dry ingredients to carrot mixture & stir just until no dry flour is visible; mixture will be very stiff. Spoon batter into the pan, spreading & flattening evenly. 

Bake 50 min.; cake should be springy & slightly dry to the touch. Cool & cut into squares. Stack in a container, layers separated by waxed paper. Keep refrigerated. This recipe freezes well in zipper freezer bags or short-term in sandwich bags & is a great bagged lunch item, thawing by lunch time.