Cake flour gives this carrot cake a tender crumb, while bits of crushed pineapple and toasted walnuts add nuggets of familiar flavor. A low-fat cream cheese frosting is a luxurious finish. Source: EatingWell Magazine, January/February 1993

EatingWell Test Kitchen




Instructions Checklist
  • To make cake: Preheat oven to 350 degrees F. Coat the inside of three 9-inch round layer-cake pans with cooking spray. Line the bottoms with wax paper.

  • Stir together flour, cinnamon, baking powder, baking soda and salt in a medium bowl. Whisk together eggs and egg whites in a large bowl. 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 walnuts.

  • Divide the batter among the prepared pans and bake until a cake tester inserted in the center comes out clean, 30 to 35 minutes. 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.

  • To make frosting: Combine cream cheese, confectioners' sugar and vanilla in a mixing bowl; beat with an electric mixer until smooth and creamy.

  • To assemble cake: Place 1 cake layer on a serving plate. Spread a scant 1/2 cup of the frosting over it. Top with another cake layer and spread another scant 1/2 cup frosting. Place the third layer on top and spread with the remaining frosting.


Tip: To toast chop nuts: Place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition Facts

350 calories; 10 g total fat; 2.6 g saturated fat; 35 mg cholesterol; 438 mg sodium. 283 mg potassium; 61.1 g carbohydrates; 1.7 g fiber; 38 g sugar; 5.4 g protein; 2740 IU vitamin a iu; 3 mg vitamin c; 73 mcg folate; 67 mg calcium; 2 mg iron; 13 mg magnesium;