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This treat is so bursting with antioxidants and vitamins that it's a crime to call it a snack or dessert.  It's a great laxative, too, for those that need it, being crammed with fiber.  They'll never know what a great nutritional boost they're getting!  Sneaky, hmmm....

By the way, those funny prunes are now called "dried plums".

Plum-Nutty Low-Fat Carrot Cake

Preheat oven to 375° F.    Spray a 9" x 13" baking pan thoroughly with cooking spray and 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 (Note #1)
1 Tablespoon vanilla extract
1-3/4 cups flour
1/4 cup ground flax seed  (Note #2)
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1 cup walnut pieces, chopped (Note #3)
cooking spray

Put the dried plums (prunes) in a small pan.  Dump the crushed pineapple into a plastic strainer or colander placed over the pan.  After a few minutes, when the pineapple is thoroughly drained, remove colander and place the pineapple in a large bowl.

Bring the dried plums to a boil, cover and immediately reduce the heat as low as possible.  Simmer, checking frequently, until almost all the liquid is absorbed.

Add the sugars to the pineapple and mix.  Shred the carrots medium-fine, and pack lightly into a measuring cup until you have four cups.  Add to the pineapple mix and stir to coat (Note #4).

Place the eggs and vanilla extract in a blender or food processor.  Add the dried plums with any leftover juice.  Process until mixture is completely smooth.   Add to the carrot mixture and stir to blend.

Mix the dry ingredients well in another bowl.  Add the chopped walnuts and the dry ingredients to the carrot mixture and stir just until no dry flour is visible.  Mixture will be very stiff.

Spoon the batter into the pan, spreading and flattening evenly.  Bake 50 minutes; the cake should be springy and slightly dry to the touch.

Cool and cut into squares.  Stack in a container, with layers separated by waxed paper.  Keep refrigerated.   This recipe freezes well in zipper freezer bags or short-term in sandwich bags, and is a great bagged lunch addition, thawing by lunch time.  

Note #1:   For lower cholesterol, fat and calories, you may substitute 4 egg whites or an equivalent amount of egg substitute.

Note #2:   If you haven't any flax seed you can substitute wheat germ, wheat or oat bran, or another 1/4 cup of white or whole wheat flour.

Note #3:   Chop the walnuts very fine indeed for children under three or the elderly.

Note #4:    Add each cupful and mix to coat immediately to keep the shredded carrots from turning brown.