Reduced-fat Carrot Cake

FROSTING
12 oz Low-fat cream cheese,
– softened
1/2 c Confectioners’ sugar
1 1/2 ts Pure vanilla extract

Preheat oven to 350 degrees. Coat inside of three 9-inch round layer-cake
pans with non-stick cooking spray. Line the bottoms with wax paper and set
aside. Spread walnuts in a pie plate and bake for 8 to 10 minutes at 350
degrees, or until fragrant. Let cool; chop coarsely. Toasting the walnuts
brings out their nutty flavor, and means you don’t need to use as many as
in traditional recipes. In a medium-sized bowl, stir together flour,
cinnamon, baking powder, baking soda and salt. In a large bowl, whisk
together eggs and egg whites. Add sugar, prune puree and oil and whisk
until smooth. Add the flour mixture to the egg mixture and stir with a
wooden spoon until blended. Stir in carrots, pineapple and the toasted
walnuts. Divide the batter among the prepared pans and bake for 30 to 35
minutes at 350 degrees, or until a cake tester inserted in the center comes
out clean. Let cool for 5 minutes in the pan on a rack. Loosen edges and
invert cakes onto racks. Peel off paper and let cool completely. TO MAKE
PRUNE PUREE: In a food processor, combine 6 ounces (1 cup) pitted prunes
with 6 tablespoons hot water; process until smooth. Makes 1 cup. One cup of
prune puree contains 407 calories and 1 gram of fat; a cup of butter
contains 1,600 calories and 182 grams of fat; and a cup of oil contains
1,944 calories and 218 grams of fat. FROSTING In a mixing bowl, combine
cream cheese, sugar and vanilla; beat with an electric mixer until smooth
and creamy. TO ASSEMBLE CAKE: Place 1 cake layer on a serving plate. Spread
a scant 1/2 cup of frosting over it. Top with another cake layer and spread
another scant 1/2 cup frosting. Place third layer on top and spread with
remaining frosting. Serves 16. Calories: 310 per serving; Protein: 6
grams; Fat: 10 grams; Carbohydrate: 52 grams; Sodium: 392 milligrams;
Cholesterol: 34 milligrams.