MountLassen.com Lowfat Carrot Cake 4 cups grated carrots (spooned, not packed into cup) 2 cups sugar 1 can (8 ounces) crushed pineapple 1 cup plum puree or prepared plum butter 4 large egg whites 2 tsp. vanilla 2 cups flour 2 tsp. baking soda 2 tsp. cinnamon 1/2 tsp. salt 3/4 cup shredded or flaked coconut Directions Preheat oven to 375 degrees F. Coat a 9x13-inch baking pan with vegetable cooking spray; set aside. In large bowl combine carrots, sugar, pineapple, plum puree or butter, egg whites and vanilla; stir to blend thoroughly. Add remaining ingredients except coconut; mix completely. Gently stir in coconut. Spread batter in prepared pan; bake about 45 minutes until pick inserted into center comes out clean. Cool on rack. Cut into 3-3 1/4-inch squares. Makes 12 servings.