Reduced-fat Carrot Cake

Description
Makes 1 cake and 1 cup of frosting (16 servings)

Ingredients

 * ¼ cup walnuts
 * 2½ cup sifted cake flour
 * 2 tsp cinnamon
 * 2 tsp baking powder
 * 1½ tsp soda
 * 1 tsp salt
 * 2 large eggs
 * 2 large egg whites
 * 2 cup sugar
 * ⅓ cup vegetable oil
 * 2 cup grated carrots (5 to 6 small carrots)
 * 1 can (8 oz) crushed pineapple thoroughly drained
 * 12 oz low fat cream cheese softened
 * ½ cup powdered sugar
 * 1½ tsp pure vanilla extract
 * 1 cup pitted prunes
 * 6 tbsp hot water

Cake

 * 1) Preheat oven to 350°F.
 * 2) Coat the inside of three 9 inch layer cake pans with vegetable oil cooking spray.
 * 3) Line the bottoms with wax paper and set aside.
 * 4) Spread walnuts in a pie plate and bake 8 - 10 minutes, or until fragrant.
 * 5) Let cool and chop coarsely.
 * 6) In a medium size bowl, stir together flour, cinnamon, baking powder, soda and salt.
 * 7) In a large bowl, whisk together eggs and egg whites.
 * 8) Add sugar, prune puree and oil and whisk until smooth.
 * 9) Add the flour mixture to the egg mixture and stir with a wooden spoon until blended.
 * 10) Stir in carrots, pineapple and the toasted walnuts.
 * 11) Divide the batter among the prepared pans and bake 30 to 35 minutes, or until a cake tester inserted in the center comes out clean.
 * 12) Let cool for 5 minutes in the pan on a rack.
 * 13) Loosen edges and invert cakes onto racks.
 * 14) Peel off paper and let cool completely.
 * 15) Place 1 cake layer on a serving plate, spread a scant ½ cup cream cheese frosting over it.
 * 16) Top with another cake layer and spread another scant ½ cup frosting.
 * 17) Place the third layer on top and spread top and sides with remaining frosting.

Cream frosting

 * 1) In a mixing bowl,combine cream cheese, sugar and vanilla; beat with an electric mixer until smooth and creamy.
 * 2) prune puree: to make prune puree, combine 6 oz (1 cup) pitted prunes with 6 tbsp.
 * 3) Hot water in a food processor and process until smooth.

Nutritional information
Per serving (1/16 recipe): 310 calories, 6 gram protein, 10 gram carbohydrates, 392 milligrams sodium, 34 milligrams cholesterol