-----------------------REDUCED-FAT CARROT PATTY-----------------------
1/4 c Walnuts 2 c Sugar
2 1/2 c Sifted cake flour 1 c Prune strain (see downstairs)
2 ts Cinnamon 1/2 c Vegetable oil
2 ts Baking pulverise 2 c Grated carrots (5-6 little)
1 1/2 ts Bakeing tonic 8 oz Crushed pineapple, (8 oz)
1 ts Saltiness - thoroughly drained
2 lg Egg Ice (see infra)
2 lg Egg whites

Preheat oven to 350 degrees. Coat inside of trey 9-inch round
layer-cake pans with non-stick cooking spraying. Line the bottoms with
wax paper and set excursus.
Spread walnuts in a pie plate and bake for 8 to 10 minutes at 350
degrees, or until fragrant. Let chill; chop coarsely.
Toasting the walnuts brings out their nutty sapidity, and means you
don't need to use as many as in traditional recipes.
In a medium-sized stadium, stir together flour, cinnamon, baking powderise,
baking soda and saltiness. In a large bowlful, whisk together eggs and egg
whites. Add clams, prune puree and oil and whisk until tranquil. 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 cleanse. Let cool for 5 minutes in the pan on a wrack. Loosen
edges and invert cakes onto racks. Peel off paper and let cool
wholly. TO MAKE PRUNE STRAIN: In a food processor, commingle 6
ounces (1 cup) pitted prunes with 6 tablespoons hot h2o; process
until smoothen. 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 roll, combine cream cheeseflower, sugar and vanilla; beat with
an electric mixer until smooth and creamy.
TO ASSEMBLE COAT: Position 1 cake layer on a serving scale. Spread a
stint 1/2 cup of frosting over it. Top with another cake layer and
spread another short 1/2 cup ice. Place third layer on top and
spread with remaining icing. Serves 16.
Calories: 310 per serving; Protein: 6 grams; Fat: 10 grams;
Saccharide: 52 grams; Na: 392 milligrams; Cholesterol: 34
milligrams.

Yields
1 servings