|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.
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
1 Tablespoon vanilla
1-3/4 cups flour
|1/4 cup ground flax
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1 cup walnut pieces, chopped
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