Description Edit

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

Ingredients Edit

Directions Edit

Cake Edit

  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 Edit

  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.

Notes Edit

  • One cup purée contains 407 calories and 1 gram fat.
  • One cup of butter contains 1,600 calories and 182 grams of fat.
  • One cup of oil contains 1,944 calories and 218 grams fat.

Nutritional information Edit

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

Community content is available under CC-BY-SA unless otherwise noted.