Low-Fat Carrot Cake - cooking recipe

Ingredients

2 c. all-purpose flour
2 c. sugar
1/2 tsp. salt
1 tsp. baking soda
2 tsp. cinnamon
3 eggs
1 1/4 c. prune puree (prunes blended with a little water)
1/4 c. vegetable oil
2 c. grated carrots
1 tsp. vanilla extract
1 c. well drained, crushed pineapple
1 c. shredded coconut

Preparation

In a bowl, combine dry ingredients.
Add oil, puree, carrots and vanilla; beat until combined.
Stir in pineapple and coconut. Pour into greased 9 x 13-inch baking pan.
Bake at 350\u00b0 for 50 to 60 minutes, until cake tests done.