Low-fat Carrot Cake I

Ingredients

• 1 cup sifted flour
• 1½ tsp cinnamon
• 1 tsp baking soda
• ½ tsp nutmeg
• ½ tsp salt
• 1½ cups grated carrot
• ½ cup egg substitute
• 2 tbsp toasted wheat germ
• 1 cup sugar
• ½ cup chopped nuts (optional)
• ¼ cup canola oil
• ⅜ cup prune purée
• 1 tbsp pure vanilla extract

Procedures

1. Preheat oven to 350°F.
2. Spray a 9" round pan with.
3. Non-stick vegetable spray and set aside.
4. Sift together pastry flour, baking soda and salt.
5. Combine the egg substitute and sugar in large bowl.
6. Add the oil, prune purée, vanilla and spices and blend well.
7. Add flour mixture and stir just to blend.
8. Fold in carrots, wheat germ and chopped nuts.
9. Spoon batter into prepared pan and bake for 45 minutes or until a toothpick inserted into the center of cake comes out clean.
10. Remove from oven and cool in pans 10 minutes.