Low-Fat Carrot Cake

From Cooking Light Magazine

1 cup pitted prunes
3 Tablespoons water
4 cups coarsely shredded carrot
2 cups sugar (I use 3/4 c. brown, 3/4 c. white)
2 tsp. Vanilla extract
4 egg whites
1/ 8-oz. can unsweetened crushed pineapple, do not drain
2 cups all-purpose flour
2 tsp. Baking soda
1 1/2 tsp. Ground cinnamon
1/2 tsp. Salt
3/4 shredded sweetened coconut
Vegetable cooking spray

Place prunes and water in a food processor; process until smooth. Combine prune puree, carrot, sugar, vanilla, egg whites and pineapple in a bowl; stir until well-blended. Combine flour, baking soda, cinnamon and salt; stir well. Add flour mixture to carrot mixture, stirring just until moistened. Stir in coconut. Spoon into a 13x9 inch baking pan coated with cooking spray. Bake at 375 for 45 minutes; let cool completely on a wire rack. Yield: 16 servings