Carrot Cake Recipe

• 1 can (20 ounce) crushed pinneaple, liquid removed
• 12 ounce Dry prunes, pureed with the juice from the pineapple
• 2 c. Sugar
• 3/4 c. Pureed prunes above
• 4 x Egg whites
• 2 tsp Vanilla
• 2 1/4 c. Flour
• 2 tsp Baking soda
• 2 tsp Cinnamon
• 1 tsp Nutmeg
• 1/2 tsp Seasalt
• 3 c. Grated carrots
• 1 c. Rasins ( optional)
• 1 can Pinneaple
• 6 ounce Fat free cream cheese
• 3 c. Powdered sugar
• 1 tsp Vanilla

Directions