Reduced Fat Carrot Cake

1/4 c Walnuts
2 1/2 c Sifted cake flour
2 ts Cinnamon
2 ts Baking powder
1 1/2 ts Soda
1 ts Salt
2 lg Eggs
2 lg Egg whites
2 c Sugar
1/3 c Vegetable oil
2 c Grated carrots (5 to 6 small carrots)
1 cn 8oz crushed pineapple, thoroughly drained
12 oz Low fat cream cheese, softened
1/2 c Powdered sugar
1 1/2 ts Pure vanilla extract
1 c Pitted prunes
6 tb Hot water

Cake: Preheat oven to 350 degrees. Coat the inside of three 9 inch layer cake pans with vegetable oil cooking spray. line the bottoms with wax paper and set aside. Spread walnuts in a pie plate and bake 8 - 10 minutes, or until fragrant. Let cool and chop coarsely. In a medium size bowl, stir together flour, cinnamon, baking powder, soda and salt. In a large bowl, whisk together eggs and egg whites. Add sugar, prune puree and oil and whisk until smooth. 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 30 to 35 minutes, or until a cake tester inserted in the center comes out clean. Let cool for 5 minutes in the pan on a rack. Loosen edges and invert cakes onto racks. Peel off paper and let cool completely. Place 1 cake layer on a serving plate, Spread a scant 1/2 cup cream cheese frosting over it. Top with another cake layer and spread another scant 1/2 cup frosting. Place the third layer on top and spread top and sides with remaining frosting.

Cream Frosting: In a mixing bowl,combine cream cheese, sugar and vanilla; beat with an electric mixer until smooth and creamy.

Prune Puree: To make prune puree, combine 6 oz (1 cup) pitted prunes with 6 tbsp. hot water in a food processor and process until smooth. Makes 1 cup.

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